RAVIOLI AND EGGPLANT STEW
Looking for a delicious dinner? Then check out this wonderful stew made with vegetables and ravioli that's sprinkled with cheese.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Heat 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.
- Stir in water, zucchini and ravioli. Heat to boiling; reduce heat. Cover and simmer 10 minutes, stirring once or twice, until ravioli are tender.
- Sprinkle with cheese. Cover and heat about 5 minutes or until cheese is melted.
Nutrition Facts : Calories 335, Carbohydrate 23 g, Cholesterol 80 mg, Fat 3, Fiber 3 g, Protein 16 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1160 mg
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Aiza Adeel
[email protected]I made this recipe last night and it was delicious. The eggplant was so tender and the flavors were amazing. I will definitely be making this recipe again.
Marcos Morales
[email protected]This was a great recipe! I made it for my family and they loved it. The ravioli was cooked perfectly and the eggplant was very flavorful. I would definitely recommend this recipe to others.
Sk Juned
[email protected]I made this recipe last night and it was a hit with my family. The flavors were amazing and the eggplant was cooked to perfection. I will definitely be making this recipe again.
Riyaz Hossain
[email protected]This recipe was very easy to follow and the results were delicious, my family is already asking for me to make it again next week.