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Skillet Ravioli

  • 1 package jumbo round cheese ravioli
  • 1 small eggplant
  • 1 small zucchini
  • 1 medium onion
  • 1 Tbsp. olive or salad oil
  • 1 container refrigerated tomato sauce
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  • 3/4 tsp. sugar
  • 1/2 tsp. salt
  • tossed green salad (opt.)


Prepare ravioli as label directs; drain. Meanwhile, cut eggplant and zucchini into 1/4 inch cubes; dice onion. In nonstick skillet over medium high heat, in hot olive or salad oil, cook eggplant and onion until lightly browned, stirring occasionally, about 5 minutes. Stir in zucchini, tomato sauce, sugar, salt and 1 1/2 cup water; heat to boiling. Reduce heat to low; cover and simmer until eggplant and zucchini are tender, about 10 minutes longer, stirring occasionally. Add ravioli to eggplant mixture; heat through. Serve with green salad if you like.

By Robin from Washington, IA


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