|2 cups||Eggplant; peeled and Cubed|
|1 medium||Onion; chopped|
|2||Cloves garlic; minced|
|2 tablespoons||Olive oil|
|1 can||Stewed Tom; DelMonte Italian Style; chopped|
|2 tablespoons||Tomato paste*|
|3 tablespoons||Ripe olives; sliced|
|1 tablespoon||Balsamic vinegar|
|9 ounces||Ravioli; cheese-filled (frozen)|
|3 ounces||Parmesan cheese; shredded|
Cook first 3 ingredients in oil in a large skillet over med-hi, stirring constantly, til tender. Stir in tomatoes and next 4 ingredients. Remove from heat, and set aside.
Cook ravioli according to pkg. directions, and drain. Rinse w/ cold water, and drain.
Combine vegetable mixture and ravioli, tossing gently; spoon evenly into a lightly greased shallow 2-quart baking dish.
Cover and bake at 350 for 20 min. Uncover, sprinkle w/ cheese and bake 15 min. more or until thoroughly heated.
Date: Sun, 23 Jun 1996 17:02:23 -0400 From: Amy Travis <Twiv33@...> Recipe By : Americas Best: One dish recipes, Feb 1996 p72 EAT-L Digest - 22 June 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .
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