i'll start out with a basic dough recipe and go from there:
essentially you'll want to use a ratio of 1:1/3 flour:liquid. you can use anything you want. i used borscht simply because i had some leftover
now for the recipe:
take two medium eggplants, brush them with olive oil and bake them at 450F in the oven
you'll know they've been cooked long enough when they are soft all the way through and the skin peels off easily. when this is the case, remove the skins completely (or scoop out the meat..whichever is easier) and mash by hand or blend
chop a large onion finely
and sautee it in some olive oil until soft
chop three medium tomatoes, but not too fine
add the tomatoes to the already soft onions and cook but don't let the tomatoes fall apart.
setting aside the liquid from the tomato/onion mixture, scoop the solid remains into the eggplant. season to taste with salt, pepper, and lemon juice.
using a smallish but deep circular object, cut circles out of your dough. further press them between your fingers, stretching them a bit. connect two together about halfway
fill, while in your hand, with just a little bit of the eggplant mixture
seal using the same object you used to cut the pieces
you'll likely have a ton of eggplant mixture left over unless you went ahead and made a few hundred raviolis. you can either save it or eat it as is. the raviolis really will not have to be boiled very long...not more than a few seconds...or they can be frozen and saved for later.
and a sauce (though looking back i recommend a lighter sauce)
chop about seven roma tomatoes
sautee them in a larger frying pan until soft
place the tomatoes in a food processor with sundried tomatoes, parsley, basil, garlic, balsamic vinegar, and oregano.
blend and salt to taste. return to the frying pan and heat until some of the liquid has evaporated.