Fall Ratatouille
1 Eggplant
1 Onion
1 Zucchini
1 Red Peper
2 TBSP. Sun-dried Tomato and Oregano Dressing
1 Can - 540 ml Stewed Tomatoes
1/4 Cup Parmesan Cheese
1/4 Cup Mozzarella Cheese
1/2 tsp. Garlic Powder
1/2 tsp. Seasoning Salt
Chop up the eggplant, onion, zucchini and red pepper into 1/2 inch chunks. In a larege pot add vegetables and sun-dried tomato dressing. Cook for 5 minutes. Stir in canned tomatoes, garlic powder and seasoning salt. Cook for 15 minutes. Pour mixture into a casserold dish and top with cheeses. Bake in a preheated 350F oven for 15 minutes or until golden brown. Enjoy as a side dish or as a meal with a slice of garlic bread!