Ravioli Casserole - cooking recipe

Ingredients

1 small eggplant (about 1 lb.)
1 medium size celery stalk
1 medium size carrot
1 small onion
3 Tbsp. olive or salad oil
1 (28 oz.) can Italian plum tomatoes
1/2 tsp. sugar
1/2 tsp. salt
2 (13 oz.) pkg. frozen large ravioli
1 (8 oz.) pkg. shredded part skim Mozzarella cheese (2 c.)

Preparation

Dice eggplant.
Finely chop celery, carrot and onion.
In 4-quart saucepan over medium heat in hot olive oil, stir eggplant, celery, carrot and onion; cover and cook 8 to 10 minutes, stirring occasionally, until vegetables are almost tender.
Stir in tomatoes with their liquid, sugar and salt; over high heat, heat to boiling.
Reduce heat to low; cover and simmer 15 minutes, stirring occasionally to break up tomatoes.
Preheat oven to 375\u00b0.