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