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Steps
1
Heat oil in 12-inch skillet over medium-high heat. Cook eggplant in oil 5 minutes, stirring occasionally. Stir in tomatoes and basil. Heat to boiling; reduce heat. Cover and simmer about 15 minutes, stirring once or twice, until eggplant is tender.
2
Stir in water, zucchini and ravioli. Heat to boiling; reduce heat. Cover and simmer 10 minutes, stirring once or twice, until ravioli are tender.
3
Sprinkle with cheese. Cover and heat about 5 minutes or until cheese is melted.
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Certainly any flavor of refrigerated filled ravioli can be used. Try mushroom or chicken for a change of pace!
If you cut up the eggplant ahead of time, brush it with a little lemon juice or dip it in 1 quart cold water mixed with 3 tablespoons lemon juice to prevent the flesh from discoloring.
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Nutrition Facts
Serving Size:1 Serving
Calories
335
Calories from Fat
190
Total Fat
21g
Saturated Fat
8g
Cholesterol
80mg
Sodium
1160mg
Total Carbohydrate
23g
Dietary Fiber
3g
Protein
16g
% Daily Value*:
Iron
10%
10%
Exchanges:
1 Starch; 2 Vegetable; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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