Directions:
- In a large saucepan, combine the eggplant, zucchini, undrained tomatoes, onion, green pepper, basil, thyme, garlic salt and pepper. Bring to boiling; reduce heat.
- Simmer, covered, about 20 minutes or till vegetables are tender.
- Cook uncovered for 5 to 10 minutes or till desired consistency, stirring.
- Cook ravioli according to package, drain.
- Add ravioli to vegetable mixture, toss gently.
- Sprinkle with parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 88.86 Kcal (372 kJ) | ||
| Calories from fat | 7.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.82g | 1% | |
|---|---|---|---|
| Cholesterol | 2.41mg | 1% | |
| Sodium | 95.73mg | 4% | |
| Potassium | 928.55mg | 20% | |
| Total Carbs | 15.64g | 5% | |
| Sugars | 6.95g | 28% | |
| Dietary Fiber | 5.83g | 23% | |
| Protein | 6.38g | 13% | |
| Vitamin C | 69.3mg | 116% | |
| Iron | 1.6mg | 9% | |
| Calcium | 80.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 29.99 Kcal (126 kJ) | ||
| Calories from fat | 2.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.28g | 1% | |
|---|---|---|---|
| Cholesterol | 0.81mg | 1% | |
| Sodium | 32.3mg | 4% | |
| Potassium | 313.33mg | 20% | |
| Total Carbs | 5.28g | 5% | |
| Sugars | 2.35g | 28% | |
| Dietary Fiber | 1.97g | 23% | |
| Protein | 2.15g | 13% | |
| Vitamin C | 23.4mg | 116% | |
| Iron | 0.5mg | 9% | |
| Calcium | 27.2mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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