1 small eggplant diced
1/2 zuchinni diced
1/2 onion diced
Few tablespoons of Olive oil
8-10 chopped cherry tomatoes
1/2 can fire roasted diced tomatoes
Salt, pepper, garlic salt to taste
1 pkg fresh ravioli
Parmesan cheese
Saute onions, eggplant and zuchinni in olive oil. Add cherry tomatoes an cook together til tomatoes break down. Add roasted diced tomatoes and simmer on low.
Cook ravioli in boiling water til ravioli floats to the top.
Drain pasta and add sauce. Top with parmesan cheese before serving.
