Ravioli With Roasted Eggplant, Tomatoes, And Capers Recipe

Ingredients For Ravioli With Roasted Eggplant, Tomatoes, And Capers Recipe

• 1 pound Eggplant
• 1.25 pound Cherry tomatoes
• 1 Shallot, Thinly Sliced
• 0.33000000000000007 cup Extra virgin olive oil
• Kosher Salt And Freshly Ground Pepper
• 12 ounce Store bought fresh or frozen cheese or spinach ravioli
• 2 tablespoon Capers, Drained
• 1.5 ounce Parmigiano reggiano, grated, plus more for serving