Looking for a delicious dinner? Then check out this wonderful stew made with vegetables and ravioli that’s sprinkled with cheese.
Ravioli and Eggplant Stew
- Prep Time 15 min
- Total 55 min
- Servings 4
- Ingredients 8
Ingredients
- 3 tablespoons olive or vegetable oil
- 2 cups cubed eggplant
- 1 can (14 1/2 ounces) Italian-style stewed tomatoes, undrained
- 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried basil leaves
- 1 cup water
- 1 medium zucchini, cut lengthwise in half, then cut crosswise into 1/2-inch slices (2 cups)
- 1 package (9 ounces) refrigerated cheese-filled ravioli
- 1 cup freshly shredded Parmesan cheese
Instructions
-
Step1Heat oil in 12-inch skillet over medium-high heat. Cook eggplant in oil 5 minutes, stirring occasionally. Stir in tomatoes and basil. Heat to boiling; reduce heat. Cover and simmer about 15 minutes, stirring once or twice, until eggplant is tender.
-
Step2Stir in water, zucchini and ravioli. Heat to boiling; reduce heat. Cover and simmer 10 minutes, stirring once or twice, until ravioli are tender.
-
Step3Sprinkle with cheese. Cover and heat about 5 minutes or until cheese is melted.
Nutrition
335
Calories
21g
Total Fat
16g
Protein
23g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 335
- Calories from Fat
- 190
- Total Fat
- 21g
- Saturated Fat
- 8g
- Cholesterol
- 80mg
- Sodium
- 1160mg
- Total Carbohydrate
- 23g
- Dietary Fiber
- 3g
- Protein
- 16g
% Daily Value*:
- Iron
- 10%
- 10%
Exchanges:
1 Starch; 2 Vegetable; 3 Fat;Tips from the Betty Crocker Kitchens
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