This was just a fabulous way to get all the flavor of ravioli without sitting down to a bowl of JUST ravioli and breaking the scales. The eggplant, zucchini and tomatoes were a great complement and this sure was one filling meal !

4 servings
335 calories per serving

3 T oil
2 c eggplant, cubed
14.5 oz. can diced tomatoes undrained
½ t basil flakes
1 c water
1 medium zucchini cut into half moons
9 oz. refrigerated cheese ravioli
1 c shredded parmesan cheese
Pepper to taste

Heat oil and cook eggplant 5 minutes then mix in tomatoes and basil and heat to boiling. Then lower heat, cover and simmer 15 minutes. Stir in water, zucchini and ravioli and heat to boiling. Reduce heat and cover and simmer 10 minutes stirring once or twice then sprinkle with cheese and pepper, cover and heat 5 minutes or until cheese is melted.