RAVIOLI AND EGGPLANT STEW

Ravioli and Eggplant Stew image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 4

Number Of Ingredients 8

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

Steps:

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, zucchini 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.

Nutrition Facts : Calories 335, Carbohydrate 23 g, Cholesterol 80 mg, Fat 3, Fiber 3 g, Protein 16 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1160 mg