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Add a photoRaciónes: 4
Ingredientes
- 2 c. Eggplant, peeled and Cubed
- 1 med Onion, minced
- 2 x Cloves garlic, chopped
- 2 Tbsp. Extra virgin olive oil
- 1 can Stewed Tom, DelMonte Italian Style, minced
- 2 Tbsp. Tomato paste*
- 3 Tbsp. Ripe olives, sliced
- 1 Tbsp. Balsamic vinegar
- 1 tsp Thyme
- 9 ounce Ravioli, cheese-filled (frzn)
- 3 ounce Parmesan cheese, shredded
Direcciones
- Cook first 3 ingredients in oil in a large skillet over med-hi, stirring constantly, til tender. Stir in tomatoes and next 4 ingredients. Remove from heat, and set aside.
- Cook ravioli according to pkg. directions, and drain. Rinse w/ cool water, and drain.
- Combine vegetable mix and ravioli, tossing gently; spoon proportionately into a lightly greased shallow 2-qt baking dish.
- Cover and bake at 350 for 20 minutes. Uncover, sprinkle w/ cheese and bake 15 minutes. more or possibly till thoroughly heated.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 4 servings | |
| Calories 390 | |
| Calories from Fat 246 | 63% |
| Total Fat 27.62g | 35% |
| Saturated Fat 8.05g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 84mg | 28% |
| Sodium 574mg | 24% |
| Potassium 307mg | 9% |
| Total Carbs 20.0g | 5% |
| Dietary Fiber 2.5g | 8% |
| Sugars 3.83g | 3% |
| Protein 16.17g | 26% |
