There is no need to salt the eggplant before cooking. You can also try this as a sauce with spaghetti or linguine. Servings: 3-4

Feta Ravioli with Roasted Red Pepper, Eggplant & Basil Sauce Recipe Ingredients: 2 tbsp Olive Oil 1 Garlic Clove, crushed 400g can Crushed Tomatoes ½ c Fresh Basil, chopped & extra basil leaves to serve 300g packet Feta & Olive Ravioli (from the chilled foods section) Grated Parmesan to serve ½ c Roasted Red Peppers, sliced

Directions:
Cut the eggplant into quarters lengthwise then cut each quarter into slices.

Heat the oil in a frying pan and add the eggplant slices. Cook over a medium-high heat until they are golden brown on both sides.

Add the garlic and cook for a further 2 minutes.
Add the crushed tomatoes and the red peppers and simmer for a further 2 minutes. Stir in the basil.

Cook the pasta according to the manufacturers instructions.

Spoon the sauce over the ravioli.

Top with extra basil leaves and grated parmesan to serve.