Eggplant and Ravioli Stew

[Guest guest]

* Exported from MasterCook *

 

Eggplant and Ravioli Stew

 

Recipe By :Betty Crocker, Favorite Casseroles

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons olive OR vegetable oil

2 cups cubed eggplant

1 14 1/2 oz can Italian style stewed tomatoes, undrained

1 1/2 teaspoons chopped fresh OR 1/2 tsp dried basil

leaves

1 cup water

1 medium zuchini -- cut lengthwise in half, then cut crosswise

into 1/2-inch slices

1 9 oz package refrigerated cheese-filled ravioli

1 cup freshly shredded Parmesan cheese

 

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.

Stir in water, zuchini, and ravioli. Heat to boiling; reduce heat. Cover and

simmer 10 minutes, stirring once or twice, until ravioli are tender.

Sprinkle with cheese. Cover and heat about 5 minutes or until cheese is melted.

 

Source:

" September 1999 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g

Protein; 0g Carbohydrate; 0mg Cholesterol; 2mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : 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.

Nutr. Assoc. : 0 0 0 0 0 0 0 0