Ravioli in Tomato and Eggplant Sauce

Ravioli in Tomato and Eggplant Sauce

  • Preparation 15 min
  • Cooking 30 min
  • Servings 4

Categories

Ingredients

    • 1 medium eggplant, cut in 4 lengthwise and sliced
    • 1/3 cup (75 ml) olive oil
    • 2 garlic cloves, chopped
    • ¼ tsp red pepper flakes
    • 1 jar (680 ml) strained tomatoes
    • 2 tbsp (30 ml) tomato paste
    • ½ tsp dried oregano
    • 3 tbsp kalamata olives, pitted and coarsely chopped
    • 2 packages (350 g each) store-bought meat ravioli
    • Freshly grated Parmesan cheese, for serving (optional)

Preparation

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