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SAUTEED EGGPLANT AND RAVIOLI

Active Time : 30 Minutes
Total Time : 30 Minutes
Serves : 6
INGREDIENTS
  • 1 pkg (18 oz each) frozen large cheese ravioli
  • 3 tablespoons olive oil
  • 1 medium eggplant, peeled, chopped
  • 1 1 small = about 1/2 cup small onion, finely chopped
  • 1/4 cup finely chopped carrot
  • 1/4 cup finely chopped celery
  • 2 cans (8 oz each) Hunt's® Tomato Sauce-No Salt Added
  • 1 can (14.5 oz each) Hunt's® Diced Tomatoes with Roasted Garlic, undrained
  • 1/2 teaspoon granulated sugar
  • 1/8 teaspoon ground black pepper
DIRECTIONS

Cook ravioli according to package directions.

Meanwhile, heat oil in large skillet over medium-high heat 1 minute or until hot. Add eggplant, onion, carrot and celery; cook 6 minutes or until vegetables are very tender, stirring frequently. Add tomato sauce, undrained tomatoes, sugar and pepper; mix well. Bring to a boil. Reduce heat to low; simmer 10 minutes, stirring occasionally.

Drain ravioli; place in large serving bowl. Add eggplant mixture; toss lightly.