Meals Matter

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Contributed By: susanelaine
Kraft Kitchens

Ingredients

1 Medium eggplant, cut into bite-size pieces

1 Medium onion, cut into 1/2-inch-thick slices

1 Medium red pepper, cut into 1/2-inch-thick slices

1 Medium zucchini, cut into 1/2-inch-thick slices

1/4 cup Sun-Dried Tomato Vinaigrette Dressing

1 can 16-oz low-sodium diced or stewed tomatoes, undrained

2 tbs Reduced Fat Parmesan Style Grated Topping

1/2 cup Shredded Reduced Fat Mozzarella Cheese

Preparation

Mix eggplant, onion, red pepper, zucchini and dressing in large skillet; cook and stir on medium-high heat for 6 to 8 minutes or until vegetables are tender and lightly browned.

Add tomatoes; cook 15 minutes, stirring occasionally. Spoon into baking dish. Top with grated topping and mozzarella cheese.

Bake at 350F for 15 minutes or until cheese is melted and vegetable mixture is heated through.

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