Easy Fall Ratatouille

By mirving

Ingredients

• 1 eggplant
• 1 onion
• 1 red pepper
• 1 zucchini
• 1/4 cup Kraft Special Collection Sun-Dried Tomato Dressing
• 16 oz can diced tomatoes, undrained
• 2 tblsp parmesan cheese
• 1/2 cup shredded mozzarella cheese

Preparation

Step 1

Saute vegetables in the sun dried tomato dressing in a large ovenproof skillet until tender. Add the can of tomatoes and cook about 15 minutes allowing some of the liquid to evaporate. Top with the parmesan cheese and the mozzarella and bake at 350 for 15 minutes.