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Ravioli with Vegetables

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
Instructions

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.

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