Ravioli Casserole

• 1 small eggplant (about 1 lb.)
• 1 medium size celery stalk
• 1 medium size carrot
• 1 small onion
• 3 Tbsp. olive or salad oil
• 1 (28 oz.) can Italian plum tomatoes
• 1/2 tsp. sugar
• 1/2 tsp. salt
• 2 (13 oz.) pkg. frozen large ravioli
• 1 (8 oz.) pkg. shredded part skim Mozzarella cheese (2 c.)

1. Dice eggplant.
2. Finely chop celery, carrot and onion.
3. In 4-quart saucepan over medium heat in hot olive oil, stir eggplant, celery, carrot and onion; cover and cook 8 to 10 minutes, stirring occasionally, until vegetables are almost tender.
4. Stir in tomatoes with their liquid, sugar and salt; over high heat, heat to boiling.
5. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally to break up tomatoes.
6. Preheat oven to 375u0b0.

eggplant, celery, carrot, onion, olive, italian plum tomatoes, sugar, salt, ravioli, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=452742 (may not work)