Ingredients
1 tablespoon olive oil2 cups cubed eggplant (1/2 inch)1 can (14-1/2 ounces) Italian diced tomatoes, undrained1 can (14-1/2 ounces) reduced-sodium chicken broth1 medium zucchini, halved lengthwise and cut into 1/2-inch slices1 package (9 ounces) refrigerated cheese ravioli1 can (15 ounces) cannellini beans, rinsed and drainedShredded Parmesan cheeseThinly sliced fresh basil
Preparation
In a large skillet, heat oil over medium heat; saute eggplant until lightly browned, 2-3 minutes.
Stir in tomatoes, broth and zucchini; bring to a boil. Add ravioli; cook, uncovered, over medium heat until ravioli are tender, 7-9 minutes, stirring occasionally. Stir in beans; heat through. Sprinkle with cheese and basil.
