Enjoy this recipe from One-Pot Wonders.
Submitted by: Amy Butcher from Columbus, GA
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.