1In large bowl, mix eggplant, bell pepper, zucchini and onion. Toss with dressing. Let stand 20 minutes.
2Transfer vegetables with dressing into 3-quart saucepan. Cook over medium-high heat about 10 minutes, stirring frequently, until vegetables are tender.
3Spread bottom halves of rolls with cheese. Top with tomato slices and eggplant mixture. Top with top halves of rolls; secure with toothpicks.