Harvard Farmers Market

image by jessi30868

Fresh tomatoes is a nice addition to this recipe. Serve it with a mixed green salad (Springdell, Hmong, Dharma and Applefield all have greens!). There’s also a vegan option – substitute penne for ravioli and nutritional yeast for Parmesan… it has a lovely flavor!

Ingredients:

1-2 packages of arugula cheese ravioli (plain or artichoke would be yummy too)

2-4 cups of 1″ diced eggplant

2 cloves of garlic, minced

olive oil

salt and pepper to taste

Parmesan-reggiano

Directions:

Set the oven to 375. Coat the eggplant with olive oil and mix in the garlic, with a pinch of salt and a bit of fresh ground pepper. Pop in until the eggplant is soft. Cook the ravioli according to the package until al dente. Remove and rinse with cold water. Now there are two options, you can either saute the ravs and the eggplant together in a pan and heat them both together or you can just mix ‘em together and add a sprinkle of the parm…