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 to 20 minutes to cooking time.