Garden-Fresh Ratatouille

Course : Salads
Serves: 1
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2 large eggplants -- (about 3 lbs.)
1 cup wish-bone italian dressing -- (8 oz.)
1 medium onion -- chopped
1 teaspoon sugar
2 medium green bell peppers -- coarsely chopped
2 medium tomatoes -- coarsely chopped
2 medium zucchini -- thinly sliced and halved

Preparation / Directions:

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.

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