One-Pan Tuscan Ravioli

• 1 tablespoon olive oil
• 2 cups cubed eggplant (1/2 inch)
• 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1 medium zucchini, halved lengthwise and cut into 1/2-inch slices
• 1 package (9 ounces) refrigerated cheese ravioli
• 1 can (15 ounces) cannellini beans, rinsed and drained
• Shredded Parmesan cheese
• Thinly sliced fresh basil

1. In a large skillet, heat oil over medium heat; saute eggplant until lightly browned, 2-3 minutes.
2. Stir in tomatoes, broth and zucchini; bring to a boil. Add ravioli; cook, uncovered, over medium heat until ravioli are tender, 7-9 minutes, stirring occasionally. Stir in beans; heat through. Sprinkle with cheese and basil.

olive oil, italian diced tomatoes, chicken broth, zucchini, refrigerated cheese ravioli, cannellini beans, parmesan cheese, fresh basil

Taken from www.tasteofhome.com/recipes/one-pan-tuscan-ravioli/ (may not work)