Low Fat Ratatouille With Ravioli Recipe

Ingredients

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

-- reduced-calorie

--or 2 cup frozen ravioli

Method

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.

Cooks Comments and Tips