Ingredients
1 large eggplant, cut into bite-size pieces
1 medium red pepper, cut into 1/2-in. wide strips, then cut crosswise in half
1 medium onion, cut into 1/2-in-thick slices
1 medium zucchini, cut into 1/2-in-thick slices.
1/4 cup 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
Preparation
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 cheese; cover. Cook an additional 5 min. or until mozzarella cheese is melted.
