Ingredients: 1 cup eggplant, diced 1 teaspoon salt 1 pound fresh ravioli 3 tablespoons olive oil 2 cloves garlic, crushed 1/2 cup onion, diced 1 carrot, julienne 1/2 cup frozen broccoli, thawed 1 cup tomato, diced 1/4 cup half and half 1/4 cup spaghetti sauce 1/4 cup red wine 1 tablespoon fresh parsley 1/2 teaspoon oregano

Recipe Info Rating: 0 Contributor: admin

Mix eggplant and salt; place in strainer to drain for 1/2 hour while preparing rest of recipe. Cook ravioli per package. In big skillet, heat oil, garlic, and onion. Drain and wipe dry eggplant, and add to skillet. Stir-fry 4 minutes. Add carrots, tomatoes, and peas. Cook 4 minutes; add remaining ingredients. Continue to simmer while draining ravioli. Top with Parmesan.