Ratatouille Stuffing recipe

Makes: 6 servings

2 tablespoons oil
1 medium onion, chopped
6 mushrooms, quartered
1 small eggplant, cut into 1/2-inch cubes
1 medium zucchini, halved lengthwise, thinly sliced
1 can (14 1/2 ounces) whole tomatoes, undrained, chopped
1 can (8 ounces) tomato sauce
2 cups STOVE TOP Stuffing Mix for Chicken in the Canister

HEAT oil in large saucepan on medium-high heat. Add onions and mushrooms; cook and stir 5 minutes or until tender.

ADD eggplant, zucchini, tomatoes and tomato sauce; mix well. Bring to boil. Reduce heat to medium-low; cover. Simmer 15 to 20 minutes or until vegetables are tender.

STIR in stuffing mix just until moistened; cover. Remove from heat. Let stand 5 min.

Note:
To reduce the bitterness that eggplant sometimes has, spread eggplant cubes in single layer on paper towels; sprinkle generously with salt. Cover with additional paper towels. Let stand at least 30 minutes; rinse. Drain; pat dry.

Nutritional Information: Calories 170 Total fat 7 g Saturated fat 1 g Cholesterol 0 mg Sodium 600 mg Carbohydrate 26 g Dietary fiber 5 g Sugars 9 g Protein
5 g Vitamin A

6 %DV Vitamin C 15 %DV Calcium 6 %DV Iron 10 %DV

Recipe and photograph provided courtesy of Kraft Foods.