Wild Mushroom Ravioli with Eggplant and Goat Cheese

(40) Course Main Dishes Prep Time 10m Total Time 25m

Ingredients in this Recipe

1 (12 ounce) package fresh wild mushroom ravioli
1 cup, 20 leaves, fresh basil leaves, torn or shredded
1 to 1 1/4 pounds eggplant: 4 (5 to 6 inch) Japanese eggplant or 1 small, firm eggplant
2 medium vine ripe tomatoes, about 8 ounces
2 tablespoons extra virgin olive oil, 2 turns of the pan
3 cloves garlic, chopped
8 ounces goat cheese, to crumble
Salt and pepper

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