Ravioli With Vegetable Sauce
|Diced eggplant||1 Cup (16 tbs)|
|Frozen ravioli||1 Pound|
|Olive oil||3 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Diced yellow onion||1⁄2 Cup (8 tbs), peeled|
|Carrot||1 , cut julienne style|
|Frozen green beans/Peas||1⁄2 Cup (8 tbs), Defrosted|
|Diced ripe tomatoes||1 Cup (16 tbs)|
|Cream/Half-and-half /mock cream||1⁄4 Cup (4 tbs)|
|Italian gravy/Your favorite spaghetti sauce||1⁄4 Cup (4 tbs)|
|Red wine||1⁄4 Cup (4 tbs)|
|Chopped fresh parsley||1 Tablespoon|
|Pepper||To Taste, freshly ground|
|Freshly grated parmesan/Romano cheese||1 Tablespoon (for topping)|
Dice the eggplant and mix with the teaspoon of salt.
Place in a drainer for 1/2 hour while you prepare everything else for the recipe.
Cook the ravioli according to instructions.
Heat a large frying pan and add the oil, garlic, and yellow onion.
Cook for a moment and add the eggplant, drained and wiped dry with a paper towel.
Saute or stir-fry on medium-high heat for 4 minutes.
Add the carrot, green beans, and diced tomatoes.
Cook for another 4 minutes and add the remaining ingredients, except the cheese.
Simmer for a few more minutes while you drain the ravioli.
Pour the sauce over the drained ravioli and top with the cheese.
This dish will bring forth applause.