Steps
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1Heat 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.
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2Reduce heat; stir in tomatoes, basil, Italian seasoning and pepper. Cover; simmer 12 to 15 minutes or until vegetables are crisp-tender.
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3Meanwhile, heat oven to 400°F. Spray 12x8-inch (2-quart) baking dish with nonstick cooking spray.
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4Remove skillet from heat; stir in kidney beans. Spoon eggplant mixture into sprayed baking dish.
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5In 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.
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6Bake at 400°F. for 18 to 22 minutes or until cornbread is deep golden brown.