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Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive or vegetable oil

  2. 2 cups cubed eggplant

  3. 1 can (14 1/2 ounces) Italian-style stewed tomatoes, undrained

  4. 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried basil leaves

  5. 1 cup water

  6. 1 medium zucchini, cut lengthwise in half, then cut crosswise into 1/2-inch slices (2 cups)

  7. 1 package (9 ounces) refrigerated cheese-filled ravioli

  8. 1 cup freshly shredded Parmesan cheese

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