HUNT'S PAN ROASTED EGGPLANT AND RAVIOLI

1 (18 oz) package frozen large ravioli (prepared according to package directions)
1 medium eggplant, peeled and chopped
1/2 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
3 tablespoons olive oil
2 cans (8 oz each) Hunt's Tomato Sauce No Salt Added variety
1 (14.5 oz) can Hunt's Diced Tomatoes with Roasted Garlic
1/2 teaspoon sugar
1/8 teaspoon ground black pepper

Prepare ravioli according to package directions.

Meanwhile, brown eggplant, onion, carrot, and celery in hot oil; until vegetable are tender and slightly charred.

Add and mix in sauce, tomatoes, sugar and pepper; bring to a boil. Reduce heat. Simmer uncovered, 10 minutes; stirring occasionally.

Place drained, hot ravioli in serving dish; toss with eggplant mixture.

Servings: 6
Adapted from source: Hunt's