1 13-ounce package frozen jumbo round cheese ravioli
1. Prepare ravioli as label directs; drain.
1 small eggplant (1 pound)
1 small zucchini (8 ounces)
1 medium-size onion
1 tablespoon olive or salad oil
1 12-ounce container refrigerated plum tomato sauce
3/4 teaspoon sugar
1/2 teaspoon salt
tossed green salad (optional)
2. Meanwhile, cut eggplant and zucchini into 3/4-inch cubes; dice onion.
3. In nonstick 12-inch skillet over medium-high heat, in hot olive or salad oil, cook eggplant and onion until lightly browned, stirring occasionally, about 5 minutes. Stir in zucchini, plum tomato sauce, sugar, salt, and 1 1/2 cups water; heat to boiling. Reduce heat to low; cover and simmer until eggplant and zucchini are tender, about 10 minutes longer, stirring occasionally.
4. Add ravioli to eggplant mixture; heat through. Serve with green salad if you like.
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