Eggplant Raviolini Soup

So it seems Sari and I are on similar wavelengths. We also had a yummy soup for dinner last night. Eggplant Raviolini soup is a recipe from Racheal Ray that I have made several times. I cannot get enough soup in the fall and winter. So in case you are like me here is another one for you to try. Eggplant is one of those veggies that can be hard to know what to use it in. What you should know and love about it though is that takes the flavor of whatever you cook with (spices, sauces etc) and that it is cheap! Oh and this recipe will take you maybe 15 min...so a good one when you have little time.

Ingredients:

2 T butter

1 T EVOO

1 Eggplant (peel skin off and cut into bite sized cubes)

2 cloves of chopped garlic

Salt and Pepper

One 32 oz container of chicken broth

One 28 oz of crushed tomatoes

1 lb of cheese filled ravioli (I used tortellini in mine because that is what I had and it tasted just as good)

1 cup sliced or torn basil

Grated parmigiano-reggiano cheese for topping

Directions;

1. In a pot, melt butter with EVOO over medium heat. Add eggplant and garlic, season with salt and pepper and cook until softened (about five min). Add broth and tomatoes and bring to a boil. Add the ravioli and cook until tender, 3-4 min. Stir in the basil. Top with cheese for serving.