Ravioli and Eggplant Stew

There's nothing more comforting than a delicious stew to calm the cold. Enjoy this simple recipe and rendidora, and ideal for those who want to eat tasty and meatless.

Ingredients

• 3 tablespoons olive or vegetable oil
• 2 cups eggplant, diced
• 1 can (14 1/2 oz) tomatoes (tomatoes) Italian style stewed, undrained
• 1 1/2 teaspoons fresh basil leaves or 1/2 teaspoon dried basil leaves, chopped
• 1 cup water
• 1 medium zucchini, cut lengthwise in half and then cut crosswise into ½ inch slices (2 cups)
• 1 package (9 oz) of cheese ravioli, refrigerated
• 1 cup Parmesan cheese, freshly grated

Preparation

1. Heat oil in a 12-inch skillet, over medium high heat. Fry eggplant in oil for 5 minutes, stirring occasionally. Add tomatoes (tomatoes) and basil. Heat to boiling, lower the flame. Cover and simmer about 15 minutes, stirring once or twice, until eggplant is tender.

2. Add water, zucchini and ravioli. Heat to boiling, lower the flame. 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. Substitution: You can use any flavor of refrigerated ravioli. Try the ravioli stuffed with mushrooms or chicken for a change.

Tip: If you cut the eggplant in advance, grease it with a little lemon juice or submerge it in a quarter of cold water mixed with 3 tablespoons of lemon juice to prevent discolor the pulp

Servings: 4

Preparation time:  5 min

Cooking time:  35 min

Ready in:  40 min

Country:  International

Season / Occasion: Winter

Main ingredient:  Vegetables