Ingredients

• 1 tablespoon olive oil
• 2 cups peeled and diced eggplant
• 1 onion , chopped
• 5 cloves garlic , minced
• 2 cups chopped zucchini
• 1 , 14.5 ounce
• 1 green bell pepper , chopped
• 1 tablespoon dried basil
• 1 tablespoon dried parsley
• 0.5 teaspoons salt
• 0.13 teaspoons ground black pepper
• 1 , 8 ounce
• 0.75 cups shredded mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 2 ½-quart baking dish with cooking spray.
2. 2 Heat olive oil in a large skillet over medium heat. Add eggplant, onion, and garlic; cook and stir until vegetables begin to soften, about 8 minutes. Stir in zucchini, tomatoes, bell pepper, basil, parsley, salt, and black pepper; bring to a boil, stirring frequently. Reduce heat to medium-low; simmer until vegetables are tender, about 20 minutes.
3. 3 Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil; stir in ravioli and return to a boil. Cook, uncovered, stirring occasionally, until ravioli float to the top and the filling is hot, 3 to 5 minutes. Drain.
4. 4 Transfer ravioli to bottom of the prepared baking dish; spoon hot vegetable mixture over top. Sprinkle with mozzarella cheese.
5. 5 Bake in the preheated oven until bubbling and cheese melted, about 20 minutes.

Nutrition per serving