We had this ratatouille tonight and dh really liked it. He said it is definitely a make again!
Prep Time: 10 min
Total Time: 38 min
Makes: 8 servings, about 1 cup each
1 large eggplant, cut into bite-size pieces
1 medium red pepper, cut into 1/2-inch-wide strips, then cut crosswise in half
1 medium onion, cut into 1/2-inch-thick slices
1 medium zucchini, cut into 1/2-inch-thick slices
1/4 cup SOUTH BEACH DIET™ Italian Dressing
1 can (14.5 oz.) low-sodium diced tomatoes, undrained
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese
2 Tbsp. KRAFT 100% Grated Parmesan Cheese
MIX eggplant, peppers, onions, zucchini and dressing in large skillet; cook and stir on medium-high heat 6 to 8 min. or until vegetables are crisp-tender and lightly browned.
ADD tomatoes; cook 15 min., stirring occasionally.
TOP with cheeses; cover. Cook an additional 5 min. or until mozzarella cheese is melted