Ratatouille

Directions

1. 1
   Place eggplant in colander.
2. 2
   Sprinkle with salt; toss lightly.
3. 3
   Let stand 30 min.
4. 4
   Rinse, drain and pat dry with paper towel.
5. 5
   Heat 1/4 cup dressing in large nonstick skillet.
6. 6
   Add eggplant; cook and stir 6 to 7 min.
7. 7
   or until tender and browned.
8. 8
   Spoon eggplant to side of skillet.
9. 9
   Add 3 Tbsp.
10. 10
    of the remaining dressing, peppers, zucchini, onions and garlic to center of skillet; cook and stir 3 to 5 min.
11. 11
    or until vegetables are tender.
12. 12
    Spoon to side of skillet.
13. 13
    Add remaining dressing and tomatoes; cook and stir 3 min.
14. 14
    Combine vegetables and tomatoes; cover.
15. 15
    Cook on low heat 15 to 20 min.
16. 16
    or until vegetables are very tender, stirring occasionally.
17. 17
    Stir in basil.