Eggplant Parm Ravioli

Using food processor, finely chop eggplant. In large skillet, head 1 1/2 T oil over medium-high heat. Add 1 clove garlic and cook until golden, about 2 minutes. Add eggplant, salt and pepper and cook, stirring, until browned about 10 minutes. Transfer to large bowl and let cool 5 minutes. Stir in mozzarella and 1/3 cup parmesan. Heat 3 T oil again in medium high heat. Add remaining garlic and cook 2 minutes. Stir in tomatoes and cook until soft, about 4 minutes; season with salt and pepper. Lower heat and stir in basil. Bring a large pot of salted water to boil, then add remaining 2 T oil. Woring 1 at a time, fill each wrapper with 2 rounded T of eggplant mix; moisten the edges with water and fold in half pressing edges to seal. Working in 2 batches, cook ravioli until tender about 4 minutes. Using slotted spoon, transer 3 ravioli each to 4 bowls. Stir 1/2 c pasta cooking water into tomato sauce and season with salt and pepper. Spoon over ravioli and sprinkle parm on top. Frozen tip: freeze uncooked ravioli on baking sheet before storing in resealable plastic bag for up to 1 month.