Food & Cooking Recipes Healthy Recipes Vegetarian Recipes Ravioli with Roasted Eggplant, Tomatoes, and Capers 5.0 (2) 2 Reviews By Riley Wofford Riley Wofford Riley is an associate food editor for Martha Stewart Living. Editorial Guidelines Updated on July 16, 2020 Rate PRINT Share Trending Videos Close this video player Photo: Kate Sears Prep Time: 25 mins Total Time: 55 mins Servings: 4 This easy weeknight riff on pasta alla Norma upgrades store-bought cheese ravioli by tossing it with a mix of roasted eggplant, cherry tomatoes, shallots, and capers. Ingredients 1 pound eggplant 1 ¼ pounds cherry tomatoes 1 shallot, thinly sliced ⅓ cup extra-virgin olive oil Kosher salt and freshly ground pepper 12 ounces store-bought fresh or frozen cheese or spinach ravioli 2 tablespoons capers, drained 1 ½ ounces Parmigiano-Reggiano, grated (⅓ cup), plus more for serving 1 cup packed basil leaves, torn if large, plus more for serving Directions Preheat oven to 450°F. Peel eggplant in 1-inch stripes, leaving some skin on. Quarter lengthwise and slice into 1-inch pieces. On a rimmed baking sheet, toss eggplant, tomatoes, and shallot with oil; season with salt and pepper. Roast, stirring once, until tomatoes burst and eggplant is caramelized and tender, 35 to 40 minutes. Meanwhile, cook ravioli in a pot of salted water according to package instructions. Reserve 1 cup pasta water, then drain. Return ravioli to pot along with eggplant mixture, capers, and enough reserved pasta water to create a silky sauce. Toss with cheese and basil. Serve, topped with more cheese and basil. Originally appeared: Martha Stewart Living, July/August 2020 Rate It PRINT