Ravioli and Eggplant Stew Recipe - QueRicaVida.com

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