POUR 1/4 cup of the dressing into large skillet. Add onions; cook and stir on medium heat until crisp-tender.
ADD zucchini; cook and stir 2 min. Add eggplant; cook an additional 2 min. Add remaining 1/4 cup dressing and the tomatoes. Bring just to boil. Reduce heat to medium-low; continue cooking 10 min. or until vegetables are tender.
SPRINKLE with cheese. Serve with rice.
KRAFT KITCHENS TIPS
How To Chop Tomatoes
Cut tomato into wedges, then cut each wedge into small pieces.
RECIPE COURTESY OF KRAFT FOODS