Preparation:
Cut eggplants in half lengthwise. Remove pulp, leaving 1/4-inch shell; reserve shells. Coarsely chop pulp. In 12-inch skillet, heat 3/4 cup Italian dressing over medium heat and cook pulp, onion and sugar, stirring frequently, 5 minutes. Add remaining 1/4 cup Italian dresssing, green peppers, tomatoes and zucchini. Cook, stirring frequently, 7 minutes or until vegetables are crisp-tender. Spoon into reserved shells. Serve hot or cold. Makes about 8 servings. Also terrific with Wish-Bone Robusto Italian or Lite Italian Dressing. |
