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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I saw this in Better Homes & Garden Eating Well with the Food Guide Pyramid book from the library. Ingredients:
1 medium eggplant, cubed (about 3 cupbs) |
2 small zucchini, halved lengthwise and cut into 1/4 inch slices (2 cups) |
1 (14 1/2 ounce) can low-sodium tomatoes, cut up |
1 medium onion, chopped |
1/2 cup green sweet pepper, chopped |
1 teaspoon dried basil, crushed |
1/2 teaspoon dried thyme, crushed |
1/4 teaspoon garlic salt |
1/4 teaspoon pepper |
1 (9 ounce) package ravioli, refrigerated cheese |
2 tablespoons parmesan cheese, grated |
Directions:
1. In a large saucepan, combine the eggplant, zucchini, undrained tomatoes, onion, green pepper, basil, thyme, garlic salt and pepper. Bring to boiling; reduce heat.
2. Simmer, covered, about 20 minutes or till vegetables are tender.
3. Cook uncovered for 5 to 10 minutes or till desired consistency, stirring.
4. Cook ravioli according to package, drain.
5. Add ravioli to vegetable mixture, toss gently.
6. Sprinkle with parmesan cheese.
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