Ravioli with Balsamic Glaze

This was a simple dish we threw together one night. Starting with some refrigerated ravioli, we topped it with tomatoes and eggplant that we cooked down with basil, and added parmesan cheese and a balsamic glaze from Giada. Here's the recipe for the glaze. Try not to stick your nose in it while it's cooking - those vinegar fumes burn!

1/2 cup balsamic vinegar
2 to 3 tablespoons honey, depending how sweet you want it
3 tablespoons olive oil
2 garlic cloves, minced

Whisk the vinegar, honey, oil, and garlic in a bowl. Bring to a boil and simmer until it thickens slightly and becomes syrupy, whisking often, about 15 minutes. Spoon off any excess oil from the sauce, if desired.

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