Skillet Sweet Bell Pepper Ravioli with Eggplant & Tomato

Skillet Sweet Bell Pepper Ravioli with Eggplant & Tomato

nutritional facts

Ready in

45

mins

Preparation

15

mins

Serves

5

people

Directions:
SLICE ends off of eggplant; slice eggplant into ½-inch rounds. Place eggplant in colander and place colander on plate. Sprinkle with salt and allow to sit at room temperature for 30 minutes (this will help release some of the water from the eggplant). Using paper towel, wipe salt off and pat off excess moisture from eggplant. Cut eggplant into bite-size pieces.

HEAT 1 tablespoon oil in large skillet over medium-high heat. Add eggplant; cook, stirring occasionally, for about 4 minutes or until eggplant begins to brown. Reduce heat to medium-low; cook, stirring occasionally, for about 10 minutes or until eggplant is fully tender and lightly browned. Transfer to bowl; cover to keep warm.

ADD remaining 1 tablespoon oil to skillet with garlic and red pepper flakes; cook over medium heat until fragrant. Stir in tomatoes; cook for 5 minutes or until tomatoes break down.

ADD water and pasta to skillet; bring to a boil. Cover; reduce heat to medium-low. Cook for 7 minutes or until pasta is cooked. Add eggplant, basil and cheese to skillet; toss gently to coat. Season with pepper.
https://www.buitoni.com/pasta-recipes/146544/skillet-sweet-bell-pepper-ravioli-eggplant-tomato
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Skillet Sweet Bell Pepper Ravioli with Eggplant & Tomato

Nutritional Information

Calories 250
Calories from Fat 110
Total Fat 12g 19%
Saturated Fat 2.5g 13 %
Cholesterol 20mg 6 %
Sodium 430mg 18 %
Carbohydrate 29g 10 %
Dietary Fiber 2g 7 %
Sugars 3g
Protein 7g
Vitamin A 15%
Vitamin C 30%
Calcium 6%
Iron 8%