Harvest Ratatouille

Ingredients

• 28 oz canned tomatoes diced drained canned
• 1 lb eggplant cubed unpeeled
• 1 clove garlic minced
• 2 Tbsp oil 
• 1  onion chopped
• 2 Tbsp parmesan cheese grated kraft
• 0.5 cup pasilla peppers red chopped
• 0.3 cup sun tomato vinaigrette dressing dried kraft
• 0.3 tsp thyme leaves dried
• 0.5 cup pasilla peppers green yellow chopped
• 1  zucchini cubed

Equipment

• frying pan

Directions

1. Cook onions in hot oil in large skillet on medium heat 10 min. or until lightly browned, stirring occasionally.
2. Add eggplant; cook and stir 5 min.
3. Add zucchini, peppers and garlic; cook and stir 5 min.
4. Add tomatoes, dressing and thyme; bring to boil. Cover; simmer on low heat 30 min. or until vegetables are tender, stirring occasionally.
5. Serve topped with cheese.