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
Instructions
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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Yields: 6 Servings
Frugal Gourmet
notes:
Cuisine: Italian
Main Ingredient:
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