7/5/09

Mediterranean Ravioli

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This is a favorite of mine from Southern Living that everyone loves. And no one minds, or even suspects, that it is vegetarian, or made with eggplant, or low in calories and healthy.

Think you don't like eggplant much? Make this and you won't be able to say that again. I made it for my brother and sister-in-law, the family vegetarians, at Thanksgiving and everyone smelled it and wanted some!

Mediterranean Ravioli

2 t. olive oil
1/2 lb. eggplant, peeled and cut into bite-sized cubes
1 C. chopped onion
2 cloves garlic, minced
1 (15-oz) can of diced tomatoes
2 T. sliced ripe black olives
1 T. balsamic vinegar
1 t. dried thyme
1 (9-oz) package refrigerated light cheese-filled ravioli*
3 T. grated Parmesan cheese

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Eggplant doesn't smell especially appealing uncooked. Doesn't even seem particularly edible. But trust me on this.

Coat a large non-stick skillet with cooking spray; add olive oil, and place over medium-high heat. Add eggplant, onion, and garlic; cook, stirring constantly for about 5 minutes, or until eggplant is turning translucent and tender.

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You can just sort of tell when it's cooked. It's tender and darker in color.

Stir in tomato sauce and next three ingredients - olives, balsamic vinegar, and thyme; remove from heat.

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It's at this point you are saying to yourself, "That Amy knows her stuff. Have mercy this smells divine!" It's the balsamic vinegar. Once you pour that in you'll know you're onto something good.

Cook ravioli according to package directions; drain. Rinse with cold water; drain again. Toss with vegetable mixture, and place in a 1.5 quart shallow baking dish coated with cooking spray. Sprinkle with cheese. Bake at 350 for 30 minutes.

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This - is awesome!

Serves 4. (288 calories (25% from fat) per serving)

When I make it for company I at least double the recipe.

*I use the containers of pasta from the cold case in the middle of the pasta aisle.

Want more fantastic tried-n-true recipes? Visit Rachel in The Land of Monkeys and Princesses!

11 comments:

Rachel said...

Amy,

That looks amazing! I adore eggplant!
NOM NOM NOM!!!

I'm so glad you're sharing your recipes, too!

Michelle Smiles said...

Hate eggplant but trying to learn to tolerate it...bought one (without anyone twisting my arm) at the farmer market today. Thinking of a sort of non-fried egg plant parm kind of thing...if it turns out well perhaps I will share next Monday. But I will keep this in mind for the next eggplant because I really am trying to learn to like more veggies. If I quit eating meat I would be a carbivore - I would eat fruit and grains.

mo.stoneskin said...

That Amy knows her stuff. Have mercy this smells divine!

Amo said...

Yum! (And I don't like eggplant or olives or the word Mediterranean!)

I'd gobble that up regardless!

Secret Agent Mama said...

Mmmm Mmmmm Mmmmmm

livelaughlove95 said...

If I get an eggplant from our CSA, I'm definitely trying this recipe! My child vegetarian needs to expand her horizons! (and so do her parents, actually. lol)

Malia

Amy said...

Y'all will not regret trying this one. I've never had anyone not eat this, including kids.

Sarah @ Ordinary Days said...

For once my husband is actually greatly interested in a blog post I've foudn! Me thinks this shall be on the dinner table sometime very soon!

Tertium Quid said...

My wife likes eggplant, so we downloaded the recipe. My grandmother used to fry it and make it very good, but she was exceptional.

Thanks for commenting on my blog. TQ

Auds at Barking Mad said...

I'm not even sure if I like eggplant or not, but that looks AMAZING!

OK you've talked me into it. Will try it over the weekend and see what the rest of the inmates here at the asylum think!

VanderbiltWife said...

Mmmm. I am not especially pro-eggplant, but I don't mind it as long as it's not bitter. This looks DI-VINE.

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