| 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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