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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.

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( 3 Ratings)

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Prep Time 15 min
Total Time 55 min
Servings 4

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 335
Calories from Fat: 190),

% Daily Value

Total Fat: 21g; 21%
(Saturated Fat 8g, 8% ),
Cholesterol: 80mg; 80%;
Sodium: 1160mg; 1160%;
Total Carbohydrate: 23g; 23%
(Dietary Fiber 3g 3% ),
Protein: 16g; 16%

% Daily Value*:

Iron: 10%;

Exchanges:

1 Starch; 2 Vegetable; 3 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 10/31/2011 9:06:51 PM REPORT ABUSE meeshlee said:

Rating:

So good! Super easy to make and it didn't take me 55 minutes, more like 40 minutes. I added about a quarter tsp. of black pepper and a about one tblsp. of italian seasoning. I think next time I will add a bit more eggplant and use two small zucchini instead of one medium for more crunch. Other than that, perfect. Healthy, filling, delicious dinner.

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