Ingredients
3
tablespoons olive or vegetable oil
2
cups cubed eggplant
1
can (14 1/2 ounces) Italian-style stewed tomatoes, undrained
1 1/2
teaspoons chopped fresh or 1/2 teaspoon dried basil leaves
1
cup water
1
medium zucchini, cut lengthwise in half, then cut crosswise into 1/2-inch slices (2 cups)
1
package (9 ounces) refrigerated cheese-filled ravioli
1
cup freshly shredded Parmesan cheese
Preparation
Heat oil in 12-inch skillet over medium-high heat. Cook eggplant in oil 5 minutes, stirring occasionally. Stir in tomatoes and basil. Heat to boiling; reduce heat. Cover and simmer about 15 minutes, stirring once or twice, until eggplant is tender.
Stir in water, zucchini and ravioli. Heat to boiling; reduce heat. Cover and simmer 10 minutes, stirring once or twice, until ravioli are tender.
Sprinkle with cheese. Cover and heat about 5 minutes or until cheese is melted.
