Wednesday, December 25, 2013

Harvest Ratatouille

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.