Ravioli and Eggplant Stew Recipe
Savor a delicious Ravioli and Eggplant Stew. Cook eggplant, tomatoes, zucchini, and ravioli in one skillet; top with Parmesan for a comforting meal in under an hour. Perfect for a cozy dinner!
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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
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