Salads & sides

Ratatouille Stuffing

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photo by:kraft

time

prep:

15 min

total:

45 min

servings

total:

6 servings

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What You Need

Tbsp. oil

onion, chopped

mushrooms, quartered

small eggplant, cut into 1/2-inch cubes

zucchini, cut lengthwise in half, thinly sliced

can (14-1/2 oz.) diced tomatoes, undrained

can (8 oz.) tomato sauce

cups STOVE TOP Stuffing Mix for Chicken in the Canister

Make It

HEAT oil in large saucepan on medium-high heat. Add onions and mushrooms; cook and stir 5 min. or until tender.

ADD eggplant, zucchini, tomatoes and tomato sauce; mix well. Bring to boil; cover. Simmer on medium-low heat 15 to 20 min. or until vegetables are tender.

STIR in stuffing mix just until moistened. Remove from heat. Let stand, covered, 5 min.

Kraft Kitchens Tips

Note

To reduce the bitterness that eggplant sometimes has, spread eggplant cubes in single layer on paper towels; sprinkle generously with salt. Cover with additional paper towels. Let stand at least 30 min.; rinse. Drain; pat dry.