Baked
Ravioli.
1 small eggplant
1 celery stalk
1 medium carrot
1 small onion
4 tablespoons olive oil
28 oz. can Italian peeled tomatoes
1 tsp. sugar
1/2 tsp. salt
13 oz. package of frozen ravioli
8 oz. whole mozzarella cheese-2 cups shredded.
Chop eggplant, celery carrot and onion. In a large saucepan
over a medium heat stir place in the olive oil, eggplant,
celery onion and carrot. Cover and cook for 10 minutes, until
tender. Place tomatoes in a blender and puree. Add the
tomatoes, sugar and salt in to the saucepan with the
vegetables. Bring to a boil. Lower the flame and simmer for 20
minutes. Cook the ravioli as described on the package.
Slightly undercook them. In a baking pan place in some of the
tomato sauce to cover the bottom. Place the cooked ravioli in
the pan and top with the rest of the sauce. Sprinkle the
shredded Mozzarella cheese on top and bake in a 375 degree
oven for 30 minutes. The cheese should be bubbly, hot and
golden. Serve with a crisp salad.
