4 Cheese Ravioli with Tomato & Eggplant Sauce Recipe

Ingredients

• 1 package (19 oz.) Celentano® 4 Cheese Ravioli
• ¼ cup olive oil
• 1 eggplant cubed into ½ inch pieces
• 1 white onion diced
• 1 fennel bulb diced use white part only
• 6 garlic cloves minced
• 1 cup water
• 1 (28 oz. can) crushed tomatoes
• ¼ teaspoon dried oregano
• ¼ teaspoon dried thyme leaves
• ¼ teaspoon crushed red pepper flakes
• Salt and Black Pepper to taste
• Grated Parmesan cheese for serving