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Ratatouille With Ravioli

side dishes, pastanoodle

1 tablespoon olive oil
1/2 cup chopped onion
1 garlic clove; minced
1 small eggplant
--cut into 1/2-inch cubes
1 zucchini; halved lengthwise
--cut into 1/4-inch slices
14 1/2 ounces diced peeled seasoned tomatoes; undrained
1/2 cup chopped green bell pepper
1/2 teaspoon dried basil leaves
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon fennel seed
9 ounces refrigerated cheese ravioli
--or 2 cup frozen ravioli

1. In Dutch oven or large saucepan over medium-high heat, heat oil. Add onion and garlic; cook until tender. Stir in eggplant, zucchini, tomatoes, bell pepper, basil, salt, pepper and fennel seed. Bring to a boil. Reduce heat; cover and simmer 20 minutes, until vegetables are tender. Cook, uncovered, an additional 5 to 10 minutes, until thickened, stirring occasionally.

2. Meanwhile, prepare ravioli to desired doneness as directed on package. Drain.

3. Add ravioli to vegetable mixture; toss to combine.

Makes 4 servings. Preparation time: 20 minutes. Cooking time: 30 minutes.

Per serving: About 212 cal, 9 g pro, 31 g car, 7 g fat, 30% cal from fat, 35 mg chol, 482 mg sod, 3 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Low-Fat Meals, Vol. VI, #3

Yield: 4 servings

Preparation Time: 0:00

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