Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        spicy vegetable vinaigrette
   1      teaspoon      olive oil
     1/3  cup           diced peeled eggplant
     1/3  cup           diced squash
     1/3  cup           diced zucchini
     1/4  cup           finely chopped onion
   2      tablespoons   finely chopped celery
   2      tablespoons   finely chopped green bell pepper
   2      tablespoons   finely chopped green onions
   3      cloves        garlic -- minced
     1/2  cup           seeded chopped unpeeled tomato
   2      tablespoons   chopped fresh parsley
  16                    wonton wrappers -- (3-1/4 x 3-inch)
   1                    egg white -- lightly beaten
     1/4  cup           grated fresh parmesan cheese
                        ***SPICY VEGETABLE VINAIGRETTE***
   3      tablespoons   water
   2      tablespoons   extra-virgin olive oil
     1/3  cup           balsamic vinegar
   2      tablespoons   finely chopped onion
   2      tablespoons   finely chopped green onions
   2      tablespoons   finely chopped squash
   2      tablespoons   finely chopped zucchini
   2      tablespoons   finely chopped fresh parsley
     1/4  teaspoon      salt
     1/4  teaspoon      crushed red pepper
     1/8  teaspoon      black pepper

Preparation:

Prepare Spicy Vegetable Vinaigrette, and set aside. Heat oil in a nonstick skillet over high heat. Add eggplant and next 7 ingredients; sauté‚2 minutes. Combine eggplant mixture, tomato, and parsley in a bowl; stir well, and set aside. To make ravioli, work with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying out), and brush 8 wrappers with egg white. Spoon about 2 tablespoons vegetable mixture into center of each wrapper, and top each with another wrapper, stretching top wrapper slightly to meet edges of bottom wrapper. Press edges together with a fork to seal. Fill a large Dutch oven with water, and bring to a boil over medium-high heat. Add 4 ravioli (cover the remaining ravioli with a damp towel to keep them from drying out), and cook 5 minutes, turning them carefully in the water halfway through cooking time. Remove ravioli with a slotted spoon, and set aside; repeat procedure with remaining ravioli. Place 2 ravioli in each of 4 shallow bowls, and top with 1/4 cup Spicy Vegetable Vinaigrette. Yield: 4 appetizers. SPICY VEGETABLE VINAIGRETTE: Combine all ingredients in a small bowl: stir well. Let stand at room temperature at least 1 hour. Yield: 1 cup (serving size: 1/4 cup).