Skillet Ravioli

• 1 package jumbo round cheese ravioli
• 1 small eggplant
• 1 small zucchini
• 1 medium onion
• 1 Tbsp. olive or salad oil
• 1 container refrigerated tomato sauce
• 3/4 tsp. sugar
• 1/2 tsp. salt
• tossed green salad (opt.)

Directions

Prepare ravioli as label directs; drain. Meanwhile, cut eggplant and zucchini into 1/4 inch cubes; dice onion. In nonstick skillet over medium high heat, in hot olive or salad oil, cook eggplant and onion until lightly browned, stirring occasionally, about 5 minutes. Stir in zucchini, tomato sauce, sugar, salt and 1 1/2 cup water; heat to boiling. Reduce heat to low; cover and simmer until eggplant and zucchini are tender, about 10 minutes longer, stirring occasionally. Add ravioli to eggplant mixture; heat through. Serve with green salad if you like.

By Robin from Washington, IA