Skillet Ratatouille

• 1/4 cup Kraft Zesty Italian Dressing, divided
• 1 eggplant, cut into 1-inch cubes Safeway 1 ea For $1.28 thru 02/09
• 2 yellow zucchini, cut lengthwise in half, then sliced crosswise
• 2 green peppers, chopped
• 1 onion, chopped Safeway 3 lb For $2.99 thru 02/09
• 4 cloves garlic, minced
• 3 tomatoes, chopped Safeway 1 lb For $1.29 thru 02/09
• 1/2 cup chopped fresh basil
• 2/3 cup Kraft 100% Parmesan Grated Cheese

1. Heat 2 Tbsp.
2. dressing in large skillet on medium-high heat.
3. Add eggplant; cook and stir 5 min.
4. or until tender and lightly browned.
5. Spoon to edge of skillet.
6. Add remaining dressing, zucchini, peppers and onions to centre of skillet; cook and stir 6 min.
7. or until crisp-tender, adding garlic and stirring in eggplant for the last minute.
8. Stir in tomatoes; cook and stir 1 min.
9. Cover; simmer on medium-low heat 10 to 15 min.
10. or until tomatoes are softened and vegetables are tender, stirring occasionally.
11. Stir in basil.
12. Serve topped with cheese.

italian dressing, eggplant, yellow zucchini, green peppers, onion, garlic, tomatoes, fresh basil, cheese

Taken from www.kraftrecipes.com/recipes/skillet-ratatouille-166957.aspx (may not work)