Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
3         tablespoons   olive or vegetable oil
2         cups          cubed eggplant
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
9         ounces        refrigerated cheese-filled ravioli
1         cup           freshly shredded Parmesan cheese

Preparation:

1. 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. 2. Stir in water, zucchini and ravioli. Heat to boiling; reduce heat. Cover and simmer 10 minutes, stirring once or twice, until ravioli are tender. 3. Sprinkle with cheese. Cover and heat about 5 minutes or until cheese is melted.