1 small eggplant (about 1 pound)
1. Dice eggplant. Finely chop celery, carrot, and onion.
1 medium-size celery stalk
1 medium-size carrot
1 small onion
3 tablespoons olive or salad oil
1 28-ounce can Italian plum tomatoes
1/2 teaspoon sugar
1/2 teaspoon salt
2 13-ounce packages frozen large ravioli
1 8-ounce package shredded part-skim mozzarella cheese (2 cups)
2. In 4-quart saucepan over medium heat, into hot olive or salad oil, stir eggplant, celery, carrot, and onion; cover and cook 8 to 10 minutes, stirring occasionally, until vegetables are almost tender. Stir in tomatoes with their liquid, sugar, and salt; over high heat, heat to boiling. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally to break up tomatoes.
3. Preheat oven to 375 degrees F. Meanwhile, prepare ravioli as label directs; drain. Into 13 by 9-inch glass baking dish, spoon 1 1/2 cups tomato sauce. Top with half of the ravioli, half of the remaining sauce, and half of the cheese. Repeat.
4. Bake, uncovered, 30 minutes or until bubbly and cheese on top is golden.
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