Ratatouille

1 medium eggplant cut into bite-sized pieces

1 medium onion, cut into ½ inch thick slices

1 medium red pepper, cut into ½ inch thick slices

1 medium zucchini, cut into ½ inch thick slices

¼ cup sun-dried tomato vinaigrette dressing

1 can 16 oz. low sodium diced or stewed tomatoes, undrained

2 Tbsp. Grated Parmesan cheese

½ cup 2% milk shredded mozzarella cheese

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.

ADD tomatoes; cook 15 min., stirring occasionally. Spoon into baking dish. Top with grated Parmesan and mozzarella cheese.

BAKE at 350 degrees F for 15 min. or until cheese is melted and vegetable mixture is heated through.

Makes 8 servings, about 1 cup each, about 90 calories.

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