Skillet Ravioli

• 1 package frozen jumbo round cheese ravioli
• 1 small eggplant
• 1 small zucchini
• 1 medium onion
• 1 tbsp. olive or salad oil
• 1 container refrigerated plum tomato sauce
• 3/4 tsp. sugar
• 1/2 tsp. salt
• Tossed green salad

1. Prepare ravioli as label directs; drain.
2. Meanwhile, cut eggplant and zucchini into 3/4-inch cubes; dice onion.
3. In nonstick 12-inch skillet over medium-high heat, in hot olive or salad oil, cook eggplant and onion until lightly browned, stirring occasionally, about 5 minutes.
4. Stir in zucchini, plum tomato sauce, sugar, salt, and 1 1/2 cups water; heat to boiling.
5. Reduce heat to low; cover and simmer until eggplant and zucchini are tender, about 10 minutes longer, stirring occasionally.
6. Add ravioli to eggplant mixture; heat through.
7. Serve with green salad if you like.

eggplant, zucchini, onion, olive, tomato sauce, sugar, salt, green salad

Taken from www.delish.com/recipefinder/skillet-ravioli-1469 (may not work)