1 onion, chopped
2 Tbsp. oil
1 unpeeled eggplant (1 lb.), cubed
1 zucchini, cubed
1/2 cup chopped red peppers
1/2 cup chopped yellow or green peppers
1 clove garlic, minced
1 can (28 oz.) diced tomatoes, drained
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1/4 tsp. dried thyme leaves
2 Tbsp. KRAFT Grated Parmesan Cheese
COOK
onions in hot oil in large skillet on
medium heat 10 min. or until lightly browned, stirring occasionally. Add
eggplant; cook and stir 5 min. Add zucchini, peppers and garlic; cook and stir
5 min.
ADD
tomatoes, dressing and thyme; bring
to boil. Cover; simmer on low heat 30 min. or until vegetables are tender,
stirring occasionally.
SERVE
topped with cheese.
