1 sm. onion, chopped
1/2 med. yellow or green bell pepper, chopped
2 zucchini (6 inches each), thinly sliced
1 c. quick-cooking rice
1 can (16 oz.) tomatoes
1 tbsp. fresh basil, chopped, or 1 tsp. dried
1 can (8 oz.) no-salt-added tomato sauce
3/4 tsp. chili powder
1 eggplant (10 to 12 oz.), peeled, cut in 1/2 inch slices
1/2 c. (2 oz.) shredded low-fat cheddar cheese
1/4 c. grated Parmesan cheese

Place onion in microproof 2-quart casserole. Cover, microwave on high power 3 minutes, or until just tender. Add pepper, zucchini, rice, tomatoes, basil, tomato sauce and chili powder; mix well. Cover, microwave on high power 7 minutes, stirring once.

Arrange eggplant slices on top of rice mixture, overlapping as necessary. Cover, microwave on high power 9 minutes, or until eggplant is tender, turning dish once.

Top with cheeses. Microwave, uncovered, on high power 2 minutes, or until cheeses are melted. Makes 6 servings.