Three Cheese Ravioli with Eggplant and Cherry Tomato Sauce

I'm always looking for ways to work eggplant into my dishes. I was at the store and there were these beautiful large eggplants and they were just .99 cents each, which is a great deal, so I bought a couple. In this dish I diced up the eggplant and sautéed with some yellow onion, garlic and cherry tomato's. As the cherry tomato's cook and break down they create  a wonderful sauce for the ravioli's. 

 

Ingredients:

Butoni three cheese ravioli

1 eggplant, peeled and diced

1/2 diced yellow onion

2 garlic cloves, minced

1 cup cherry tomato's slice in half

2 tablespoons olive oil

Mozzarella cheese, shredded

Basil for garnish

 

Preparation:

Cook the ravioli's according to the package directions, drain in cold water and set a side while you make the sauce.

 

Start with preparing the eggplant for the sauce. Peel the eggplant and cut into 1/2" x 1/2" cubes. Heat a 10" sauté pan to medium high heat, add a tablespoon avocado oil and the diced eggplant. Add some salt and pepper to the eggplant and cook stirring frequently for 7 - 8 minutes. 

 

Next, add the garlic, onion tomato's and a tablespoon of olive oil and cook for another 7 - 8 minutes and your done. Check the flavor for salt and pepper and add if  necessary.

 

To finish the dish, add the raviolis to the sauce and heat. Place 4 - 5 ravioli's on a serving plate and top with the eggplant and cherry tomato sauce. Garnish with grated cheese and chopped Italian parsley.