Easy Eggplant and Ravioli Bake: A Flavorful Italian Dish

Sauteed Eggplant and Ravioli

Prep Time 30 minutes
Cook Time 30 minutes

YIELD 6 servings (1-1/4 cups each)

A savory fresh eggplant and tomato sauce tossed with cheese ravioli

INGREDIENTS

1/4 Cup finely chopped carrot 1/4 Cup finely chopped celery 1 medium eggplant, peeled, chopped 1 can (14.5 oz ea) Hunt's® Diced Tomatoes with Roasted Garlic, undrained 2 can (8 oz ea) Hunt's® Tomato Sauce-No Salt Added 3 Tablespoon olive oil 1 small onion, finely chopped (1 small = about 1/2 cup) 1 pkg (18 oz ea) frozen large cheese ravioli 1/8 Teaspoon ground black pepper 1/2 Teaspoon granulated sugar

PREPARATION:

1. Cook ravioli according to package directions.
2. Meanwhile, heat oil in large skillet over medium-high heat 1 minute or until hot. Add eggplant, onion, carrot and celery; cook 6 minutes, or until vegetables are very tender, stirring frequently. Add tomato sauce, undrained tomatoes, sugar and pepper; mix well. Bring to a boil. Reduce heat to low; simmer 10 minutes, stirring occasionally.
3. Drain ravioli; place in large serving bowl. Add eggplant mixture; toss lightly.

This recipe appears in: Pasta NUTRITIONAL INFORMATION: Serving Size: 1-1/4 cups Vitamin C 14.9 mg Vitamin A 1523.9 iu Iron 2.5 mg Calories 306 Total Fat 13.7 g Cholesterol 103 mg Saturated Fat 4.6 g Sodium 918 mg Carbohydrate 34.9 g Dietary Fiber 4.1 g Protein 10.3 g Sugars 9.1 g Calcium 135.2 mg