| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Americas | Casserole | 4 | Servings |
INGREDIENTS
| 2 | c | Eggplant; peeled and Cubed |
| 1 | md | Onion; chopped |
| 2 | Cloves garlic; minced | |
| 2 | tb | Olive oil |
| 1 | cn | Stewed Tom; DelMonte Italian Style; chopped |
| 2 | tb | Tomato paste* |
| 3 | tb | Ripe olives; sliced |
| 1 | tb | Balsamic vinegar |
| 1 | ts | Thyme |
| 9 | oz | Ravioli; cheese-filled (frozen) |
| 3 | oz | Parmesan cheese; shredded |
INSTRUCTIONS
Cook first 3 ingredients in oil in a large skillet over med-hi, stirring constantly, til tender. Stir in tomatoes and next 4 ingredients. Remove from heat, and set aside. Cook ravioli according to pkg. directions, and drain. Rinse w/ cold water, and drain. Combine vegetable mixture and ravioli, tossing gently; spoon evenly into a lightly greased shallow 2-quart baking dish. Cover and bake at 350 for 20 min. Uncover, sprinkle w/ cheese and bake 15 min. more or until thoroughly heated. Date: Sun, 23 Jun 1996 17:02:23 -0400 From: Amy Travis <Twiv33@AOL.COM> Recipe By : Americas Best: One dish recipes, Feb 1996 p72 EAT-L Digest - 22 June 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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