Ravioli And Eggplant Stew
Ingrediënten
- 3 tablespoons olive or vegetable oil
- 2 cups cubed eggplant
- 1 can Italian-style stewed tomatoes undrained
- 1½ teaspoons chopped fresh or ½ teaspoon dried basil leaves
- 1 cup water
- 1 medium zucchini cut in half lengthwise, then crosswise into ½-inch slices (2 cups)
- 1 package 9 oz refrigerated cheese-filled ravioli
- 1 cup shredded Parmesan cheese 4 oz
Instructies
- n 12-inch skillet, heat oil over medium-high heat.
- Add eggplant; cook 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; heat about 5 minutes or until cheese is melted.
Notes / Tips / Wine Advice:
Quick Variation:
Certainly any flavor of refrigerated filled ravioli can be used. Try mushroom or chicken for a change of pace!Time-saver:
You can cut up the eggplant ahead of time. But be sure to either brush it with a little lemon juice or dip it into 1 quart cold water mixed with 3 tablespoons lemon juice to prevent the flesh from discoloring.Nutritional Information
Calories: 370 kcal
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