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Fall just started and summer just ended; it's a great time to incorporate summer and fall produce into a delightful dish. This Ratatouille is made of zucchinis, tomatoes, eggplants, onions and sweet bell peppers is a great way to welcome the fall season and say farewell to the warm days of summer. Visit http://snagwiremedia.com/ratatouille/ on how to serve this colorful medley of vegetables
What You Need
1 small eggplant, cut into 1/2-inch pieces
1/2 tsp. salt
1/2 cup Kraft Catalina Dressing, divided
2 large red peppers, cut into 3/4-inch pieces
4 small zucchini (about 3/4 lb.), cut in half lengthwise, sliced
4 cloves garlic, minced
1 onion, coarsely chopped
3 tomatoes (about 1 lb.), chopped
1/3 cup chopped fresh basil
PLACE eggplant in colander. Sprinkle with salt; mix lightly. Let stand 30 min. Rinse, drain and pat dry with paper towel.
HEAT 1/4 cup dressing in large nonstick skillet. Add eggplant; cook and stir 6 to 7 min. or until softened and browned. Spoon eggplant to side of skillet. 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. Add remaining dressing and tomatoes; cook and stir 3 min. Mix vegetables and tomatoes; cover. Cook on low heat 15 to 20 min. or until vegetables are very tender, stirring occasionally.