Skillet Ratatouille

1. 1

   Heat 2 Tbsp.

2. 2

   dressing in large skillet on medium-high heat.

3. 3

   Add eggplant; cook and stir 5 min.

4. 4

   or until tender and lightly browned.

5. 5

   Spoon to edge of skillet.

6. 6

   Add remaining dressing, squash, peppers and onions to center of skillet; cook and stir 6 min.

7. 7

   or until crisp-tender, adding garlic and stirring in eggplant for the last minute.

8. 8

   Stir in tomatoes; cook and stir 1 min.

9. 9

   Cover; simmer on medium-low heat 10 to 15 min.

10. 10

    or until tomatoes are softened and vegetables are tender, stirring occasionally.

11. 11

    Stir in basil.

12. 12

    Serve topped with cheese.

* Per serving · 4 servings · Values may vary.