Eggplant Raviolini Soup

---

Nice comfort food from everyday with rachel ray. i love eggplant and it provides a meaty taste without the meat. of course it can be made in under 30 minutes. the raviolini are tiny pillows of ravioli and i buy mine at my local trader joe's. zaar didn't accept the raviolini as an ingredient so i had to list the ingredient as plain ravioli (but you should use the tiny ones).

---

Steps

---

In a small soup pot , melt the butter and the olive oil over medium heat.

---

Turn the pan and coat its surface.

---

Add the eggplant and garlic and season with salt and pepper and cook until softened about 5 minutes.

---

Add the chicken broth and tomatoes and bring to a boil.

---

Add the raviolini and cook until tender 3 to 4 minutes.

---

Stir in the basil.

---

Serve the soup in bowls , topped with cheese.

---

Ingredients

---

butter, extra virgin olive oil, eggplant, garlic cloves, salt and pepper, crushed tomatoes, chicken broth, ravioli, basil leaves, parmigiano-reggiano cheese