Mediterranean ravioli

Yield: 4 Servings

Measure Ingredient
2 cups Eggplant; peeled and Cubed
1 medium Onion; chopped
2 \N 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
1 teaspoon Thyme
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, .

Similar recipes