Roasted Eggplant and Red Pepper Dip

• 1 large eggplant (1-1/4 lb.), peeled, cut into 1/2-inch-thick slices Safeway 1 ea For $1.28 thru 02/09
• 1/4 cup KRAFT Balsamic Vinaigrette Dressing
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/4 cup MIRACLE WHIP Dressing Family Dollar $3.50 thru 02/07
• 1/2 cup KRAFT Finely Shredded Italian* Five Cheese Blend
• 1/4 chopped roasted red peppers

1. Heat oven to 400F.
2. Brush both sides of eggplant with dressing; place on rimmed baking sheet.
3. Bake 30 min.
4. or until tender.
5. Cool slightly.
6. Coarsely mash eggplant.
7. Mix cream cheese and dressing with until blended.
8. Stir in eggplant and remaining ingredients.
9. Spoon into 9-inch pie plate.
10. Bake 20 min.
11. or until heated through.

eggplant, philadelphia cream cheese, miracle whip dressing family, italian, red peppers

Taken from www.kraftrecipes.com/recipes/roasted-eggplant-red-pepper-dip-168015.aspx (may not work)