Eggplant Skillet

1 eggplant, peeled and cubed
1 zucchini, sliced
1 green pepper, cut into strips
1 small red onion, sliced
3 tablespoons fat and cholesterol free, low-sodium french
2 cups cherry tomatoes

Place all ingredients except cherry tomatoes in skillet. Cover and cook over low heat until tender, about 10 minutes. Add tomatoes and cook 3-5 minutes. Serve hot or cold.

Serves 4.

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