Ratatouille Shooter

• 1 Tbsp. olive oil
• 2 cups cut-up peeled eggplant (1/2-inch pieces)
• 1 cup cut-up zucchini (1/2-inch pieces)
• 3/4 cup cut-up red peppers (1/2-inch pieces)
• 1/2 cup chopped onions
• 3 cloves garlic, minced
• 1 can (14 fl oz/389 mL) diced tomatoes, undrained Safeway 1 lb For $1.29 thru 02/09
• 1/3 cup Philadelphia Herb & Garlic Cream Cheese Product
• 1 tomato, seeded, finely chopped Safeway 1 lb For $1.29 thru 02/09

1. Heat oil in large saucepan on medium heat.
2. Add fresh vegetables; cook 8 min.
3. or until tender, stirring occasionally.
4. Add garlic; cook and stir 2 min.
5. Stir in canned tomatoes.
6. Bring to boil; simmer on medium-low heat 15 min., stirring occasionally
7. Blend soup, in batches, in blender until smooth, returning each pureed batch to saucepan.
8. Cook on medium heat 3 to 5 min.
9. or until heated through, stirring frequently.
10. Add cream cheese product; cook and stir 3 min.
11. or until cream cheese is completely melted and mixture is well blended.
12. Spoon into 24 shot glasses, adding about 2 Tbsp.
13. to each.
14. Top with fresh tomatoes.

olive oil, zucchini, red peppers, onions, garlic, philadelphia, tomato

Taken from www.kraftrecipes.com/recipes/ratatouille-shooter-175275.aspx (may not work)