Sauteed Eggplant and Ravioli

Sauteed Eggplant and Ravioli

Sauteed Eggplant and Ravioli

A savory fresh eggplant and tomato sauce tossed with cheese ravioli

Prep Time 30 minutes

Cook Time 30 minutes


6 servings (1-1/4 cups each)


1/4 Cup finely chopped carrot
1/4 Cup finely chopped celery
1 medium eggplant, peeled, chopped
1 can (14.5 oz ea) Hunt's® Diced Tomatoes with Roasted Garlic, undrained
2 can (8 oz ea) Hunt's® Tomato Sauce-No Salt Added
3 Tablespoon olive oil
1 small onion, finely chopped (1 small = about 1/2 cup)
1 pkg (18 oz ea) frozen large cheese ravioli
1/8 Teaspoon ground black pepper
1/2 Teaspoon granulated sugar


  1. Cook ravioli according to package directions.
  2. Meanwhile, heat oil in large skillet over medium-high heat 1 minute or until hot. Add eggplant, onion, carrot and celery; cook 6 minutes, or until vegetables are very tender, stirring frequently. Add tomato sauce, undrained tomatoes, sugar and pepper; mix well. Bring to a boil. Reduce heat to low; simmer 10 minutes, stirring occasionally.
  3. Drain ravioli; place in large serving bowl. Add eggplant mixture; toss lightly.

Nutritional Information

Serving Size: 1-1/4 cups
Calories 306
Total Fat 13.7 g
Saturated Fat 4.6 g
Cholesterol 103 mg
Sodium 918 mg
Carbohydrate 34.9 g
Dietary Fiber 4.1 g
Protein 10.3 g
Sugars 9.1 g
Calcium 135.2 mg
Iron 2.5 mg
Vitamin A 1523.9 iu
Vitamin C 14.9 mg

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