Eggplant Raviolini Soup

Name: Eggplant Raviolini Soup
Ingredients: 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; 4 cups chicken stock (32 ounces); One can crushed tomatoes (28 ounces); 1 pound raviolini (small, cheese-filled ravioli); 1 cup basil leaves, sliced or torn; Grated Parmigiano Reggiano cheese, for topping; Serves 4

Eggplant Raviolini Soup was pinched from <a href="http://www.rachaelray.com/recipe.php?recipe_id=2499" target="_blank">www.rachaelray.com.</a>

"Raviolini are little itty bitty raviolis that fit perfectly on a soup spoon...."

INGREDIENTS

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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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4 cups chicken stock (32 ounces)

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One can crushed tomatoes (28 ounces)

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1 pound raviolini (small, cheese-filled ravioli)

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1 cup basil leaves, sliced or torn

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Grated Parmigiano Reggiano cheese, for topping

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Serves 4

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