SPRINKLE eggplant with salt. Place in colander to drain 30 min. Rinse, drain and pat dry with paper towel.
HEAT 1/4 cup of the dressing in large nonstick skillet. Add eggplant; cook and stir 6 to 7 min. or until soft and brown. Spoon eggplant to side of skillet. Add 3 Tbsp. of the dressing, the red peppers, zucchini, garlic and onion to center of skillet. Cook and stir 3 to 5 min. or until vegetables are tender; spoon to side of skillet. Add remaining 1 Tbsp. dressing and the tomatoes; cook and stir 3 min. Mix vegetables and tomatoes; cover. Cook on low heat 15 to 20 min. or until vegetables are very tender, stirring occasionally.
STIR in basil just before serving.
KRAFT KITCHENS TIPS
Substitute 1 can (28 oz.) whole tomatoes, drained and chopped, for the chopped fresh tomatoes.
RECIPE COURTESY OF KRAFT FOODS