Ingredients:
1/2 tsp each chopped herbs: Rosemary, Lemon Thyme, Tri-Color Sage, Genovese Basil
2 cups cubed eggplant ½ cut
1 T olive oil
1 14.5 oz can of Roman diced tomatoes, undrained
1 14.5 oz. reduced-sodium chicken broth
1 packaged ( 9 oz. refrigerated cheese ravioli
1 15 oz can cannellini beans, rinsed and drained
Shredded Parmesan cheese
Thinly sliced basil
Directions: In a large skillet, heat oil over medium heat, saute eggplant until lightly browned, 2-3
Stir in tomatoes, broth and zucchini; bring to a boil, add ravioli; cook, uncovered, over medium heat until ravioli are tender, 7-10 mins, stirring occasionally. Stir in beans, heat through. Sprinkle with cheese and chopped herbs.
Recipe Inspired from Taste of Home