KRAFT KITCHENS TIPS:This dish tastes even better if prepared the day before. Cool completely, then cover and refrigerate until ready to serve. This recipe is from the Kraft website. I ran it through the points caluclator on WW.com...so the points are accurate. Enjoy!





Prep Time: 20 min
Total Time: 1 hr 20 min
Makes: 14 servings, 1/2 cup each

1/3 cup KRAFT House Italian Dressing
1 large onion, chopped
1 small unpeeled eggplant, cubed
1 medium zucchini, cubed
1 large red pepper, chopped
1 pkg. (6 oz.) sliced mushrooms
1 can (14-1/2 oz.) Italian-style stewed tomatoes, drained, cut up
1/3 cup KRAFT Shredded Parmesan Cheese

HEAT dressing in large skillet on medium heat. Add onion; cook 5 min. or until tender. Add eggplant; cook and stir 5 min. Add zucchini, pepper and mushrooms; cook and stir 5 min.
ADD tomatoes, bring to boil. Reduce heat to low; cover. Simmer 15 min. or until vegetables are tender, stirring occasionally. Pour mixture into casserole dish; sprinkle with cheese. Cover and refrigerate until ready to serve.
PREHEAT oven to 350°F. Bake 25 to 30 min. or until heated through.


Nutrition (per serving)
Calories50
Total fat3 g
Saturated fat1 g
Cholesterol5 mg
Sodium150 mg
Carbohydrate6 g
Dietary fiber2 g
Sugars3 g
Protein2 g
Vitamin A10 %DV
Vitamin C25 %DV
Calcium4 %DV
Iron0 %DV



-- Edited by Colette at 12:11, 2006-01-21