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Submitted by: Amy Butcher from Columbus, GA
Originally shared on the web 05/17/2018

1 eggplant, peeled and cut into 1-inch cubes
1 onion, diced
1 red pepper, diced
1 zucchini, cut into 1-inch cubes
1/4 c. sun-dried tomato vinaigrette
14-1/2 oz. can diced tomatoes
1/4 c. grated Parmesan cheese
1 c. shredded mozzarella cheese

Sauté vegetables with vinaigrette in a large oven-safe skillet over medium heat. Add tomatoes with juice; cook for 15 minutes. Sprinkle with cheeses. Bake, uncovered, at 350 degrees for 15 minutes, or until vegetables are tender. Serves 6 to 8.