This is a great vegetarian dish (minus the cheese). The kids even liked it! The recipe doesn’t look like it makes much but it easily served the 5 of us with at least one dish-worth of leftovers. I’d never cooked an eggplant before and had to Google how to prepare it. It’s EASY! Just wash, cut off the top leafy part, cut in half then cut into desired size pieces. Simple as that!
1 medium eggplant, cut into bite-size pieces
1/2 onion, cut in small bite size pieces
1 medium red pepper, cut into bite size pieces
1 medium zucchini, cut into 1/2 inch slices
1/4 cup KRAFT Sun-Dried Tomato Vinaigrette Dressing
1 (16 oz) can diced or stewed tomatoes, lightly drained (little bit of juice left)
2 tablespoons grated parmesan cheese
1/2 cup shredded mozzarella cheese
1. Preheat oven to 350*F. Mix eggplant, onion, red pepper, zucchini and dressing in a large skillet; cook and stir on medium heat for 6-8 minutes or until veggies are tender and lightly browned.
2. Add tomatoes; cook 15 minutes, stirring occasionally. Spoon into baking dish. Top with cheeses.
3. Bake 15 minutes or until cheese is melted and vegetable mixture is heated through.