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Ravioli With Vegetables
1 cup eggplant, diced
1 teaspoon salt
1 pound fresh ravioli
3 tablespoons olive oil
2 cloves garlic, crushed
1/2 cup onion, diced
1 carrot, julienne
1/2 cup frozen broccoli, thawed
1 cup tomato, diced
1/4 cup half and half
1/4 cup spaghetti sauce
1/4 cup red wine
1 tablespoon fresh parsley
1/2 teaspoon oregano
Mix eggplant and salt, place in strainer to drain for 1/2 hour
while preparing rest of recipe. Cook ravioli per package. In big
skillet, heat oil, garlic, and onion. Drain and wipe dry eggplant,
and add to skillet. Stir-fry 4 minutes. Add carrots, tomatoes,
and peas. Cook 4 minutes, add remaining ingredients. Continue to
simmer while draining ravioli. Top with Parmesan.
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Ravioli 16