Easy Cheesy Ratatouille

Makes: 6 to 8 servings

Ingredients:

1         eggplant, peeled and cut into 1-inch cubes
1         onion, diced
1         red pepper, diced
1         zucchini, cut into 1-inch cubes
1/4 c.  sun-dried tomato vinaigrette
14       1/2 oz. can diced tomatoes
1/4 c.  grated Parmesan cheese
1 c.     shredded mozzarella cheese

Directions:
1 - Saute vegetables with vinaigrette in a large oven-safe skillet over medium heat.
2 - Add tomatoes with juice; cook for 15 minutes.
3 - Sprinkle with cheeses.
4 - Bake, uncovered, at 350 degrees for 15 minutes or until vegetables are tender.