Food & Cooking Recipes Healthy Recipes Vegetarian Recipes Ravioli with Roasted Eggplant, Tomatoes, and Capers 5.0 (2) Close Credit: 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. 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.