Preparation / Directions:
Prepare Spicy Vegetable Vinaigrette, and set aside.
Heat oil in a nonstick skillet over high heat. Add eggplant and next 7 ingredients; sauté‚2 minutes. Combine eggplant mixture, tomato, and parsley in a bowl; stir well, and set aside.
To make ravioli, work with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying out), and brush 8 wrappers with egg white. Spoon about 2 tablespoons vegetable mixture into center of each wrapper, and top each with another wrapper, stretching top wrapper slightly to meet edges of bottom wrapper. Press edges together with a fork to seal.
Fill a large Dutch oven with water, and bring to a boil over medium-high heat. Add 4 ravioli (cover the remaining ravioli with a damp towel to keep them from drying out), and cook 5 minutes, turning them carefully in the water halfway through cooking time.
Remove ravioli with a slotted spoon, and set aside; repeat procedure with remaining ravioli. Place 2 ravioli in each of 4 shallow bowls, and top with 1/4 cup Spicy Vegetable Vinaigrette. Yield: 4 appetizers.
SPICY VEGETABLE VINAIGRETTE: Combine all ingredients in a small bowl: stir well. Let stand at room temperature at least 1 hour. Yield: 1 cup (serving size: 1/4 cup).
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