Ratatouille

Ingredients

• 0.5 cup classic catalina dressing divided kraft
• 1 small eggplant cut into 1/2-inch pieces
• 0.3 cup basil fresh chopped
• 4 cloves garlic minced
• 1  onion coarsely chopped
• 2 large pasilla peppers red cut into 3/4-inch pieces
• 0.5 tsp salt 
• 1 lb tomatoes chopped
• 0.8 lb zucchini sliced cut in half lengthwise,

Equipment

• frying pan
• paper towels
• colander

Directions

1. Place eggplant in colander.
2. Sprinkle with salt; mix lightly.
3. Let stand 30 min. Rinse, drain and pat dry with paper towel.
4. Heat 1/4 cup dressing in large nonstick skillet.
5. Add eggplant; cook and stir 6 to 7 min. or until softened and browned. Spoon eggplant to side of skillet.
6. Add 3 Tbsp. of the remaining dressing, peppers, zucchini, garlic and onions to center of skillet; cook and stir 3 to 5 min. or until vegetables are tender. Spoon to side of skillet.
7. Add remaining dressing and tomatoes; cook and stir 3 min.
8. Mix vegetables and tomatoes; cover. Cook on low heat 15 to 20 min. or until vegetables are very tender, stirring occasionally.
9. Stir in basil.