Ingredients Jump to Instructions ↓

  1. 1 package(s) (13-ounce) frozen jumbo round cheese ravioli 1 small (1 pound) eggplant 1 small (8 ounces) zucchini 1 medium onion 1 tablespoon(s) olive or salad oil 1 container(s) (12-ounce) refrigerated plum tomato sauce 3/4 teaspoon(s) sugar 1/2 teaspoon(s) salt Tossed green salad , optional

Instructions Jump to Ingredients ↑

  1. Prepare ravioli as label directs; drain. Meanwhile, cut eggplant and zucchini into 3/4-inch cubes; dice onion. 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. Add ravioli to eggplant mixture; heat through. Serve with green salad if you like.


Send feedback