Ratatouille

1. 1

   Place eggplant in colander.

2. 2

   Sprinkle with salt; toss lightly.

3. 3

   Let stand 30 min.

4. 4

   Rinse, drain and pat dry with paper towel.

5. 5

   Heat 1/4 cup dressing in large nonstick skillet.

6. 6

   Add eggplant; cook and stir 6 to 7 min.

7. 7

   or until tender and browned.

8. 8

   Spoon eggplant to side of skillet.

9. 9

   Add 3 Tbsp.

10. 10

    of the remaining dressing, peppers, zucchini, onions and garlic to center of skillet; cook and stir 3 to 5 min.

11. 11

    or until vegetables are tender.

12. 12

    Spoon to side of skillet.

13. 13

    Add remaining dressing and tomatoes; cook and stir 3 min.

14. 14

    Combine vegetables and tomatoes; cover.

15. 15

    Cook on low heat 15 to 20 min.

16. 16

    or until vegetables are very tender, stirring occasionally.

17. 17

    Stir in basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.