Stews recipes

Ravioli and Eggplant Stew

Course : Stews
Serves: 4

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Ingredients:

3 tablespoons olive or vegetable oil

2 cups eggplant cubed

14 1/2 ounces Italian-style stewed tomatoes undrained

1 1/2 teaspoons basil leaves chopped fresh or 1/2 teaspoon dried

1 cup water

1 medium zucchini cut lengthwise in half, then cut crosswise into 1/2-inch slices

9 ounces cheese-filled ravioli refrigerated

1 cup Parmesan cheese freshly shredded

Preparation / Directions:

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.

Ravioli and Eggplant Stew

Ingredients:

Preparation / Directions:

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