Categories: Pasta

Ingredients

• 1 tbsp. olive oil
• 2 cups cubed eggplant
• 14.5 oz. can Italian diced tomatoes, undrained
• 14.5 oz. can chicken broth
• 1 medium zucchini, halved lengthwise and sliced
• 9 oz. package refrigerated cheese ravioli
• 15 oz. cannellini beans, rinsed and drained
• Shredded Parmesan
• Thinly sliced fresh basil

Directions

1. In a large skillet, heat the oil over medium heat; saute eggplant until lightly browned, 2-3 minutes.

2. Stir in the tomatoes, broth and zucchini; bring to a boil. Add ravioli; cook, uncovered, over medium heat until ravioli are tender, 7-9 minutes, stirring occasionally. Stir in beans; heat through. Sprinkle with cheese and basil.

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