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Main dishes

Ratatouille

Ratatouille recipe
photo by:kraft
Very good. this one is a keeper
posted by
 a cook
on 6/23/2010
time
prep:
20 min
total:
1 hr 26 min
servings
total:
12 servings
Magazine Acquisition

What You Need

1
small  eggplant, cut into 1/2-inch pieces
1/2
tsp.  salt
1/2
cup  KRAFT Classic 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

Make It

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.

STIR in basil.

Kraft Kitchens Tips

Substitute
Substitute 1 can (28 oz.) whole tomatoes, drained and chopped, for the chopped fresh tomatoes.
K:1329 v0:57195
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