Ravioli and Eggplant Stew

Name: Ravioli and Eggplant Stew
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 411 grams can Italian-style stewed tomatoes, undrained; 255 grams package refrigerated cheese-filled ravioli; 473 milliliters cubed eggplant; 237 milliliters freshly shredded Parmesan cheese; 3 Tbsps olive or vegetable oil; 237 milliliters water; 473 milliliters medium zucchini, cut lengthwise in half, then cut crosswise into 1/2-inch slices

The recipe Ravioli and Eggplant Stew could satisfy your Mediterranean craving in around 55 minutes. For $1.63 per serving, you get a main course that serves 4. One portion of this dish contains approximately 21g of protein, 25g of fat, and a total of 455 calories. Head to the store and pick up canned tomatoes, zucchini, eggplant, and a few other things to make it today. To use up the zucchini you could follow this main course with the Zucchini Dessert Squares as a dessert. It will be a hit at your Autumn event.

Instructions

Heat oil in 12-inch skillet over medium-high heat. Cook eggplant in oil 5 minutes, stirring occasionally. Stir in tomatoes and basil.

Ingredients you will need

Eggplant

Tomato

Basil

Cooking Oil

Equipment you will use

Frying Pan

Heat to boiling; reduce heat. Cover and simmer about 15 minutes, stirring once or twice, until eggplant is tender.

Ingredients you will need

Eggplant

Stir in water, zucchini and ravioli.

Ingredients you will need

Zucchini

Ravioli

Water

Heat to boiling; reduce heat. Cover and simmer 10 minutes, stirring once or twice, until ravioli are tender.

Ingredients you will need

Ravioli

Sprinkle with cheese. Cover and heat about 5 minutes or until cheese is melted.

Ingredients you will need

Cheese

Equipment

Frying Pan

Ingredients

Servings:

411grams

can Italian-style stewed tomatoes, undrained 255grams

package refrigerated cheese-filled ravioli 473milliliters

cubed eggplant 237milliliters

freshly shredded Parmesan cheese 3Tbsps

olive or vegetable oil 237milliliters

water 473milliliters

medium zucchini, cut lengthwise in half, then cut crosswise into 1/2-inch slices

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Ravioli. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Caposaldo Chianti with a 5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.