2 tablespoons butter
1 tablespoon extra-virgin olive oil (EVOO)
1 eggplant, half of the skin peeled to make stripes and the flesh chopped into 1/4-inch cubes
2 cloves garlic, finely chopped
Salt and pepper
One 32-ounce container (4 cups) chicken broth
One 28-ounce can crushed tomatoes
1 pound raviolini (small, cheese-filled ravioli)
1 cup sliced or torn basil leaves
Grated parmigiano-reggiano cheese, for topping