Eggplant and Artichoke Ravioli with Sun-Dried Tomatoes and Olive Oil from Tony Bilson's Recipe Book

Ingredients

• 75 ml olive oil
• 1 sprig marjoram
• 250 g sun-dried tomatoes, diced
• 150 ml semillon
• salt
• pepper
• 1 sprig thyme
• 1 tsp ground black pepper
• juice of ½ lemon
• 2 cloves garlic, crushed
• 200 g cup cooked artichoke hearts, finely-diced
• 500 g eggplant, peeled and diced
• 50 ml olive oil
• Ravioli dough