Skillet Ravioli

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.