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Main dishes

Harvest Ratatouille

Harvest Ratatouille recipe
photo by:kraft
time
prep:
30 min
total:
1 hr
servings
total:
10 servings, 1/2 cup each
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What You Need

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

Make It

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.

Kraft Kitchens Tips

Make Ahead
Ratatouille tastes even better if prepared the day before. Cool completely, then cover and refrigerate until ready to serve.
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