Easy Fall Ratatouille

1. 1 medium eggplant, cut into bite-size pieces
2. 1 medium onion, cut into 1/2-inch-thick slices
3. 1 medium red pepper, cut into 1/2-inch-thick slices
4. 1 medium zucchini, cut into 1/2-inch-thick slices
5. 1/4 cup KRAFT Sun-Dried Tomato Vinaigrette Dressing
6. 1 (16 ounce) can low-sodium diced or stewed tomatoes, undrained
7. 2 tablespoons KRAFT Reduced Fat Parmesan Style Grated Topping
8. 1/2 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese

Nutrition Info

Per Serving

• Calories: 69 kcal
• Carbohydrates: 9 g
• Dietary Fiber: 3 g
• Fat: 1 g
• Protein: 4 g
• Sugars: 5 g

2. Cooking Directions

1. Preheat oven to 350 degrees F. Mix eggplant, onion, red pepper, zucchini and dressing in large skillet; cook and stir on medium-high heat for 6 to 8 min. or until vegetables are tender and lightly browned.
2. Add tomatoes; cook 15 min., stirring occasionally. Spoon into baking dish. Top with grated topping and mozzarella cheese.
3. Bake 15 min. or until cheese is melted and vegetable mixture is heated through.

Yield: 8 servings

Notes:

Best of Season

When buying eggplant, look for one that is firm to the touch.

Nutrition Bonus

Ratatouille, which originates from the French region of Provence, contains a delicious assortment of vegetables which team up to supply a good source of fiber. Plus, the red peppers provide an excellent source of vitamins A and C, and the mozzarella cheese supplies a good source of calcium.