Ravioli in Tomato and Eggplant Sauce | RICARDO

Ingredients

• 1 medium eggplant, cut in 4 lengthwise and sliced
• 1/3 cup (75 ml) olive oil
• 2 garlic cloves, chopped
• ¼ tsp red pepper flakes
• 1 jar (680 ml) strained tomatoes
• 2 tbsp (30 ml) tomato paste
• ½ tsp dried oregano
• 3 tbsp kalamata olives, pitted and coarsely chopped
• 2 packages (350 g each) store-bought meat ravioli
• Freshly grated Parmesan cheese, for serving (optional)