Ravioli in Tomato and Eggplant Sauce

Name: Ravioli in Tomato and Eggplant Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving(s)
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)

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Preparation 15 min
Cooking 30 min
Servings 4

Vegetarian
Nut-free
Gluten-free
Egg-free

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

- In a large non-stick deep skillet over high heat, brown the eggplant in 3 tbsp (45 ml) of the oil. Add more oil, as needed. Set aside on a plate. Rinse and dry the skillet.
- In the same skillet over medium heat, soften the garlic with the red pepper flakes in the remaining oil. Add the strained tomatoes, tomato paste and oregano. Simmer for 15 minutes. Add the eggplant and olives. Season with salt and pepper.
- Meanwhile, in a large pot of salted boiling water, cook the ravioli until tender. Set aside ¾ cup (180 ml) of the pasta cooking water. Drain the ravioli.
- Add the ravioli to the sauce. Add the reserved pasta cooking water to thin out the sauce, as needed. Sprinkle with Parmesan, if desired.

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Ravioli in Tomato and Eggplant Sauce

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