1/3 cup Zesty Italian Salad Dressing
1 large onion, chopped
1 small unpeeled eggplant, cubed
1 medium zucchini, cubed
1 large red pepper, chopped
1cup sliced mushrooms
1 ~ 14 ounce can Italian ~ style stewed tomatoes, drained, cut up
1/3 cup Shredded Parmesan Cheese

HEAT dressing in large skillet on medium heat. Add onion; cook 5 min. or until tender. Add eggplant; cook and stir 5 min. Add zucchini, pepper and mushrooms; cook and stir 5 min.

ADD tomatoes, bring to boil. Reduce heat to low; cover. Simmer 15 min. or until vegetables are tender, stirring occasionally. Pour mixture into casserole dish; sprinkle with cheese. Cover and refrigerate until ready to bake { if the casserole is cold it will take 15 minutes longer to cook }.

PREHEAT oven to 350°. Bake 25 to 30 min. or until heated through. Serves 6 to 8.

KITCHENS TIPS;
Make this dish ahead;
This dish tastes even better if prepared the day before. Cool completely, then cover and refrigerate until ready to bake. You will need to add 15 minutes to cooking time.