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  • Prep Time: 20 minutes( Total Time: 1 Hour 25 Minutes)
  • Serving Size: 12
  • 1 small Eggplant, Cut Into Half Inch Pieces
  • 1/2 teaspoon Salt
  • 1/2 teaspoon KRAFT CATALINA Dressing, Divided
  • 2 large Red Peppers, Cut Into 0.75 Inch Pieces
  • 4 small Zucchini, Cut In Half Lengthwise, Sliced
  • 4 Cloves Garlic, Minced
  • 1 medium Onion, Coarsely Chopped
  • 1 pound Tomatoes, Chopped
  • 1/3 cup Chopped Fresh Basil
  • 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.


    Great Substitute

    Substitute 1 can (28 oz.) whole tomatoes, drained and chopped, for the chopped fresh tomatoes.