Ratatouille (Easy Fall)

By Peggie

Ingredients

• 1 medium eggplant
• 1 onion
• 1 red pepper
• 1 zucchini

Preparation

Step 1

Cut vegetables into bite size chunks.

 Sauté vegetables in 2 tbsp Kraft lite sun dried tomato and oregano dressing in a large ovenproof frying pan until tender. Add 1 can (19oz) stewed tomatoes. Cook about 15 minutes
 Top with ½ cup each light parmesan and part skim mozzarella shreds. Bake for 15 min at 350. Makes 4 (1 cup) servings