Italian Veggie Bake

Ingredients

• 14 oz canned tomatoes italian-style drained canned
• 1 small eggplant cubed
• 8 oz mushrooms fresh sliced
• 1 Tbsp parsley fresh chopped
• 1 large onion chopped
• 0.3 cup parmesan cheese shredded kraft
• 1 large bell pepper red chopped
• 0.3 cup tuscan house dressing italian kraft
• 1  zucchini chopped

Equipment

• frying pan
• oven

Directions

1. Heat dressing in large skillet on medium heat.
2. Add onions; cook and stir 5 min. or until tender. Stir in eggplant; cook 5 min., stirring frequently.
3. Add mushrooms, zucchini and peppers; cook and stir 5 min.
4. Stir in tomatoes; bring to boil. Simmer on medium-low heat 15 min. or until vegetables are tender, stirring occasionally.
5. Heat oven to 350F.
6. Pour vegetable mixture into 2-qt. casserole sprayed with cooking spray; top with cheese. Cover.
7. Bake 25 to 30 min. or until heated through.
8. Sprinkle with parsley.