Eggplant Raviolini Soup

....If you are an eggplant & ravioli fan, you will LOVE this soup!! :)

Ingredients:
- 2 tablespoons butter
- 1 tablespoon extra-virgin olive oil
- 1 small onion, chopped.
- 1 eggplant, half of the skin peeled to make stripes and the flesh chopped into 1/4 inch cubes.
- 2 cloves garlic, finely chopped (or substitute with minced garlic)
- salt & pepper to taste
- 1 tablespoon Italian Seasoning
- 32 ounce container chicken broth
- 28 ounce Italian Style diced tomatoes
- 1/2 cup marinara sauce (optional--adds a little bit more flavor to the broth!)
- 1 large package Buitoni (small size) raviolis (in the refrigerated section at the grocery store)
- grated parmigiano-reggiano cheese, for topping (and chili pepper flakes if you like a kick!)

Directions:
1. In a medium soup pot, melt the butter with the olive oil, onions, garlic and eggplant. Season with salt, pepper and italian seasonings and cook until softened, about 5 minutes.
2. Add the chicken broth and tomatoes. Cover and cook on medium for 20 minutes. Turn to simmer until you are ready to add the raviolini before serving (approx 40 mins so that the flavors blend together nicely).
3. When ready to cook the raviolini, bring broth to a boil, add the raviolini for 5-7 minutes until tender.
4. Top with parmesan cheese!

...DELISH! Serve with salad and garlic bread (The garlic bread tastes fantastic when dipped in the broth.) :) Enjoy! (Serves 5-6 people)