Cornbread-Topped Ratatouille Casserole

tablespoon olive or vegetable oil

small eggplant (1 1/4 lb.), cut into 3/4-inch cubes (4 cups)

medium zucchini, sliced

medium onion, sliced

medium green bell pepper, cut into 1-inch pieces

garlic clove, minced

(14 1/2-oz.) can diced tomatoes, undrained

1/2

teaspoon dried basil leaves

1/4

teaspoon dried Italian seasoning

1/8

teaspoon coarse ground black pepper

(15 1/2 or 15-oz.) can dark red kidney beans, drained, rinsed

(6 1/2- to 8 1/2-oz.) pkg. cornbread mix

Milk

Egg, if required by mix

1 1/2

oz. (1/3 cup) shredded mozzarella cheese

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1

Heat oil in large skillet over medium-high heat until hot. Add eggplant, zucchini, onion, bell pepper and garlic; cook and stir 4 to 6 minutes or until vegetables are lightly browned.
2

Reduce heat; stir in tomatoes, basil, Italian seasoning and pepper. Cover; simmer 12 to 15 minutes or until vegetables are crisp-tender.
3

Meanwhile, heat oven to 400°F. Spray 12x8-inch (2-quart) baking dish with nonstick cooking spray.
4

Remove skillet from heat; stir in kidney beans. Spoon eggplant mixture into sprayed baking dish.
5

In medium bowl, prepare cornbread mix as directed on package using milk and, if required by mix, egg. Stir in cheese; mix just until blended. Drop by spoonfuls over hot eggplant mixture.
6

Bake at 400°F. for 18 to 22 minutes or until cornbread is deep golden brown.

Nutrition Information

2 1/2 Starch; 2 1/2 Other Carbohydrate; 2 Vegetable; 2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.