Ratatouille with Ravioli

1 tablespoon olive oil
1/2 cup chopped onion
1 garlic clove, minced
1 small eggplant, cut into 1/2-inch cubes
1 zucchini, halved lengthwise, cut into 1/4-inch slices
28 ounces diced peeled seasoned tomatoes, undrained
1/2 cup chopped green bell pepper
1/2 teaspoon dried basil leaves
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon fennel seed
9 ounces refrigerated cheese ravioli, reduced-calorie, or 2 cup frozen ravioli

In Dutch oven or large saucepan over medium-high heat, heat oil. Add onion and garlic; cook until tender.

Stir in eggplant, zucchini, tomatoes, bell pepper, basil, salt, pepper and fennel seed. Bring to a boil.

Reduce heat; cover and simmer 20 minutes, until vegetables are tender.

Cook, uncovered, an additional 5 to 10 minutes, until thickened, stirring occasionally.

Meanwhile, prepare ravioli to desired doneness as directed on package. Drain. Add ravioli to vegetable mixture; toss to combine.

Servings: 4

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