Eggplant Raviolini Soup

Name: Eggplant Raviolini Soup
Yield: 4
Ingredients: 2 tablespoons butter; 1 tablespoon extra-virgin olive oil (EVOO); 1 eggplant, half of the skin peeled to make stripes and the flesh chopped into 1/4-inch cubes; 2 cloves garlic, finely chopped; Salt and pepper; 1 32 ounce container (4 cups) chicken broth; 1 28 ounce can crushed tomatoes; 1 pound raviolini (small, cheese-filled ravioli); 1 cup sliced or torn basil leaves; Grated parmigiano-reggiano cheese, for topping

Eggplant Raviolini Soup was pinched from <a href="http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/rachael-ray-30-minute-meals/eggplant-raviolini-soup" target="_blank">www.rachaelraymag.com.</a>

""Pasta alla Norma—pasta, eggplant, tomato, basil and ricotta salata crumbles—is a fave of mine. Here, those flavors come together in a superfast soup."-Rach..."

INGREDIENTS

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2 tablespoons butter

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1 tablespoon extra-virgin olive oil (EVOO)

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1 eggplant, half of the skin peeled to make stripes and the flesh chopped into 1/4-inch cubes

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2 cloves garlic, finely chopped

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Salt and pepper

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1 32 ounce container (4 cups) chicken broth

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1 28 ounce can crushed tomatoes

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1 pound raviolini (small, cheese-filled ravioli)

•

1 cup sliced or torn basil leaves

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Grated parmigiano-reggiano cheese, for topping

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