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Enjoy the bounty of vegetables available in this flavorful side dish.

Harvest Ratatouille

1 medium onion, chopped
2 tablespoons vegetable oil
1 medium unpeeled eggplant, cubed
1 medium zucchini, cubed
1/2 of a medium red pepper, chopped
1/2 of a medium yellow or green pepper, chopped
1 clove garlic, minced
1 (28-ounce) can whole tomatoes, drained, cut up
1/4 cup Kraft Sun-Dried Tomato Vinaigrette Dressing
1/4 teaspoon dried thyme leaves
1/4 teaspoon salt
2 tablespoons Kraft 100% Grated Parmesan Cheese

1. Cook onion in hot oil in large skillet on medium heat 10 minutes or until lightly browned, stirring occasionally. Add eggplant; cook and stir 5 minutes. Add zucchini, peppers and garlic; cook and stir 5 minutes.
2. Add tomatoes, dressing, thyme and salt; bring to boil. Reduce heat to low; cover. Simmer 30 minutes or until vegetables are tender, stirring occasionally.
3. Serve topped with Parmesan cheese.

Makes 10 servings.

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

Nutrition (per serving): Calories 80, Total fat 4.5g, Saturated fat 1g, Cholesterol 0mg, Sodium 160mg, Carbohydrate 9g, Dietary fiber 3g, Sugars 5g, Protein 2g, Vitamin A 15%DV, Vitamin C 30%DV,
Calcium 4%DV, Iron 2%DV.

Recipe and photograph provided courtesy of Kraft Food, Inc.