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Fall Ratatouille

Fall Ratatouille recipe
average rating
4.5 34
rate/review
prep time
30 min
total time
45 min
makes
4 servings, 1 cup (250 mL) each
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kraft
recipe by: kraft

What You Need

1 eggplant, cut into 1/2-inch chunks
1 onion, cut into 1/2-inch chunks
1 zucchini, cut into 1/2-inch chunks
1 red pepper, cut into strips
2 Tbsp. Kraft Calorie-Wise Sun-Dried Tomato & Oregano Dressing
1 can (19 fl oz/540 mL) no-salt-added stewed tomatoes, undrained
1/4 cup Kraft 100% Parmesan Light Grated Cheese
1/4 cup Kraft Part Skim Mozzarella Shredded Cheese

Make It

COOK first 5 ingredients in large ovenproof skillet on medium heat 5 min. or until crisp-tender, stirring frequently.

STIR in tomatoes; cook 15 min., stirring occasionally. Top with cheeses.

HEAT oven to 350ºF. Bake vegetable mixture 15 min. or until golden brown.

kraft kitchens tips

Best of Season
When buying eggplant, look for one that is firm to the touch.
Make it Easy
If you don't have an ovenproof skillet, cover the handle of a regular skillet with several layers of foil before placing in the oven.

nutritional information

K:32025v5ec:84235

most recent review

"I enjoyed this very much. I did add some garlic and mushrooms ,which made it extra good. Egg... read more
reviewed by: Jacquie11
on: 1/12/2011
 Jacquie11
see all reviews 

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