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Ratatouille

Prep Time:

20 min

Total Time:

1 hr 26 min

Makes:

12 servings

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

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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Rated

by anniebanana on 9/1/2009
" I prefer to change this recipe to duplicate the Disney's movie version of this yummy dish. Add a baby yellow squash, and slice all of your small veggies then layer in a circular motion around an oval glass baking dish. Drizzle the top with an italian dressing and basil for flavor. Bake at 350 degrees F for about 50 minutes. Make sure the glass dish is lightly coated in olive oil before layering veggies. This is a prettier version and takes more time but it is a dish to impress and the family LOVED it!"