Ravioli and Eggplant Stew

Ravioli and Eggplant Stew

Looking for a delicious dinner? Then check out this wonderful stew made with vegetables and ravioli that’s sprinkled with cheese.

Prep Time

15

Minutes

Total Time

55

Minutes

Makes

4

servings

3
tablespoons olive or vegetable oil
2
cups cubed eggplant
1
can (14 1/2 ounces) Italian-style stewed tomatoes, undrained
1 1/2
teaspoons chopped fresh or 1/2 teaspoon dried basil leaves
1
cup water
1
medium zucchini, cut lengthwise in half, then cut crosswise into 1/2-inch slices (2 cups)
1
package (9 ounces) refrigerated cheese-filled ravioli
1
cup freshly shredded Parmesan cheese
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Certainly any flavor of refrigerated filled ravioli can be used. Try mushroom or chicken for a change of pace!
Success Tip
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.

Nutrition Information:

1 Serving (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;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 2 Vegetable;
    • 3 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.