Entrée

Fall Ratatouille

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prep time

30 min

total time

45 min

makes

4 servings, 1 cup (250 mL) each

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photo by:

kraft

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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.

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rating

Fantastic and so easy to make!! Very easy to prepare ahead of time... will make ahead for sure!
posted by a cook | on 9/16/2012

rating

I omit the dried tomato dressing as tomato causes sores in my mouth. I use a squeeze of lime juice and some basil for seasoning. Can also use dill or thyme
posted by bob_irma | on 2/25/2012

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I enjoyed this very much. I did add some garlic and mushrooms ,which made it extra good. Eggplant is a favourite in our house and I'm happy when I find a good recipe like this one.
posted by Jacquie11 | on 1/12/2011

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This was my first experience cooking with eggplant and I have always turned my nose up at zucchini, HOWEVER this is the yummiest veggie dish I have ever tasted and I really enjoyed zucchini for the first time!It is so easy to make even in smaller batches! I like to pre-cut everything and keep it in ziplocs in the fridge so that it can be made in a snap!For a twist Iuse any kind of canned tomato even if it is spiced and like to add more of the Kraft calorie wise dressing!Then I find it not so tomatoey as some do! Also I skip the cheese all together, except for a sprinkle of Kraft Parmesean!
posted by 2saucy4u | on 12/23/2010

rating

Excellent! I've made it countless times. Its very easy and is great as leftovers or over pasta. I never made it with eggplant, I just added more zucchini. Even my "meat and potatoes" Dad liked it. I make everything in frying pan and then pour into corning ware and put in oven.
posted by a cook | on 12/7/2010

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Easy to make, but i wasn't crazy about it. To much tomato.
posted by egbkid | on 10/3/2010

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Very good. I've never used eggplant before and was a little nervous on how it would turn out, but it was excellent!!
posted by a cook | on 9/27/2010

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i loved it, its delicious, healthy, and its super easy - even for kitchen clutz like me !
posted by LISAMCGILVRAY | on 9/23/2009

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I loved this recipe as did my son. My husband however wasn't really struck on it, perhaps because I made it as the only dish, trying to keep him on a bit of a diet. He'd prob enjoy it more if I just served it as a side dish.
posted by ckardash1 | on 4/1/2009

rating

Delicious any very easy to make.
posted by rachelpietras | on 11/23/2008