Ravioli and Eggplant Stew

Course : Stews
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
 

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.


Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Stews Recipes