Recipe by melissa's corporate chef ida rodriguez
2 Chinese Eggplant peeled and cubed
1 Organic Zucchini thinly sliced
1 Organic Bell Pepper (use Green Bell Pepper) cut into strips
2 Shallots sliced
3 tablespoons French Salad Dressing
2 cups Cherry Tomato
Place all ingredients except cherry tomatoes in a skillet. stir lightly to combine and cook over low heat until tender. stir in tomatoes and cook an additional 3 - 5 minutes.