Prep Time : 20 Minutes ...Total : 1 hour 20 minutes
I/3 cup Kraft House Italian dressing
I large onion , chopped
1 large unpeeled eggplant , cubed
1 medium zucchini , cubed
1 large red bell 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 Shedded Parmeasn Cheese
1 Tbsp. chopped parsley
Heat dressing in large skillet on mediun heat , add onion , cook 5 minutes or until tender , add eggplant ; cook and stir 5 minutes , add zucchini , red bellpeppers and mushrooms ; cook and stir 5 mintues.
Add tomatoes , bring to boil , reduce heat to low , simmer 15 minutes or until vegetables are tinder , stirring occasionally , pour mixture into casserole dish ; sprinkle with cheese .
Preheat oven to 350 *F . Bake 25 to 30 minutes or until heated through . Sprinkle with parsley just before serving .
Makes 14 serving , 1/2 cup each .