1 medium eggplant, cut into bite-size pieces
1 medium onion, cut into 1/2-inch-thick slices
1 medium red pepper, cut into 1/2-inch-thick slices
1 medium zucchini, cut into 1/2-inch-thick slices
1/4 cup KRAFT Sun-Dried Tomato Vinaigrette Dressing
1 (16-ounce) can low-sodium diced or stewed tomatoes, undrained
2 Tablespoons KRAFT Reduced Fat Parmesan Style Grated Topping
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese
PREHEAT oven to 350°F.
Mix eggplant, onion, red pepper, zucchini and dressing in large skillet; cook and stir on medium-high heat for 6 to 8 minutes or until vegetables are tender and lightly browned.
ADD tomatoes; cook 15 minutes, stirring occasionally.
Spoon into baking dish.
Top with grated topping and mozzarella cheese.
BAKE 15 minutes or until cheese is melted and vegetable mixture is heated through.