Skillet Ravioli

1. 1

   Prepare ravioli as label directs; drain.

2. 2

   Meanwhile, cut eggplant and zucchini into 3/4-inch cubes; dice onion.

3. 3

   In nonstick 12-inch skillet over medium-high heat, in hot olive or salad oil, cook eggplant and onion until lightly browned, stirring occasionally, about 5 minutes.

4. 4

   Stir in zucchini, plum tomato sauce, sugar, salt, and 1 1/2 cups water; heat to boiling.

5. 5

   Reduce heat to low; cover and simmer until eggplant and zucchini are tender, about 10 minutes longer, stirring occasionally.

6. 6

   Add ravioli to eggplant mixture; heat through.

7. 7

   Serve with green salad if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.