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Categories:Viewed: 50 - Published at: 8 years ago
Ingredients
- 1 medium eggplant, coarsely chopped
- 6 tablespoons olive oil
- 3 sprigs fresh marjoram, leaves removed, stems discarded
- 1 tablespoon chopped parsley
- 1 clove garlic, finely chopped
- 1/2 jalapeno, finely chopped
- Salt and ground black pepper
- 1 (9 ounce) package BUITONI(R) Refrigerated Four Cheese Ravioli
- 2 tablespoons shredded pecorino or Parmesan cheese, or more to taste
Method
- Heat large nonstick skillet over medium-high heat. Add eggplant; cook, stirring frequently, for 6 to 8 minutes or until tender. Remove from skillet.
- Chop cooked eggplant until it resembles coarse cream. Transfer back to skillet. Stir in oil, marjoram leaves, parsley, garlic and jalapeno; season with salt and pepper.
- Prepare pasta according to package directions. Add to skillet with cheese and toss gently to coat.
