Ingredients

1 medium eggplant, cut into chunks

1 medium onion, cut into chunks

1 medium red pepper, cut into thick slives

1 medium zucchini, cut into chunks

2 Tbsp. KRAFT calorie-wise sundried tomato and oregano dressing

1 can italian stewed tomatoes

1/4 cup light grated parmesan cheese

1/4 cup part-skim mozzarella cheese

Preparation

CUT 1 eggplant, onion, red pepper and zucchini into chunks. SAUTE vegetables in dressing in a large ovenproof frying pan until tender. Add tomatoes. Cook about 15 min. TOP with grated parmesan and mozzarella. Bake 15 min. at 350°F.