“Let’s find a new way to prepare ravioli,” I was encouraged.
The recipe we found looked rather bland. Thus I immediately enhanced it with garlic and oregano. This version was rated worthy of adding to our expanding rotation.
Yield: 2 generous servings in about 30 active minutes.
Ingredients
- 2 TBSP olive oil
- 2 cloves garlic, minced
- 2 cups cubed eggplant
- 15 oz diced tomatoes, canned, undrained
- 12 oz water
- 2 tsp vegetable bullion
- 1 tsp oregano
- 1 TBSP dried basil
- 10 oz zucchini, sliced into half moons
- 11 oz fresh cheese ravioli
- Shredded Parmesan Cheese
Procedure
- Heat oil in a large skillet. Saute garlic and eggplant until lightly browned; approximately 3 minutes. Add zucchini and saute for 2 minutes.
- Stir in tomatoes, bullion, and herbs. Bring to boil. Add ravioli and cook uncovered, folding gently for 3 to 4 minutes for fresh, 4 to 5 minutes if frozen. Stir in beans and heat for a minute.
- Divide between plates, sprinkle with cheese, and enjoy!
Comments
2 responses to “Ravioli with Eggplant”
What might you use instead of eggplant? It makes my mouth itchy.
Instead of the eggplant try white mushrooms and/or another squash: Yellow (AKA Summer/Crookneck), Grey, Chayote, …
Whichever you try, chop into 1cm cubes then saute it in a hot pan so that it caramelizes lightly rather than softens. Then turn the heat down on adding the zucchini to yield a variety of textures.
Tell me what you try and how it tastes.