RATATOUILLE WITH RAVIOLI
1 tablespoon olive oil
1/2 cup chopped onion
1 garlic clove, minced
1 small eggplant, cut into 1/2-inch cubes
1 zucchini, halved lengthwise, cut into 1/4-inch slices
1 (14 1/2 ounce) can diced peeled seasoned tomatoes, undrained
1/2 cup chopped green bell pepper
1/2 teaspoon dried basil leaves
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon fennel seed
9 ounces refrigerated low-fat cheese ravioli (or 2 cup frozen ravioli)
In Dutch oven or large saucepan over medium-high heat, heat oil. Add onion and garlic; cook until tender.
Stir in eggplant, zucchini, tomatoes, bell pepper, basil, salt, pepper and fennel seed. Bring to a boil. Reduce heat; cover and simmer 20 minutes, until vegetables are tender. Cook, uncovered, an additional 5 to 10 minutes, until thickened, stirring occasionally.
Meanwhile, prepare ravioli to desired doneness as directed on package. Drain.
Add ravioli to vegetable mixture; toss to combine.
Makes 4 servings
Source: Low-Fat Meals, Vol. VI, #3 |