Ingredients

• 1 Tablespoon Olive Oil
• 5 Teaspoons Garlic, minced
• 1 Onion, chopped
• 2 Cups Eggplant, peeled and diced
• 2 Cups Zucchini, chopped
• 1 Green Bell Pepper, chopped
• 1 14.5oz Can Fire Roasted, Diced Tomatoes
• 1 Tablespoon Dried Basil
• 1 Tablespoon Dried Parsley
• Pinch of Salt and Pepper
• 8oz Frozen Cheese Ravioli
• 3/4 Cup Mozzarella Cheese, shredded

Instructions

1. Preheat the oven to 350?F and spray a large baking dish with cooking spray.
2. In a large skillet over medium heat, heat the oil and saute the garlic, onion and eggplant for 8 minutes, then add the zucchini, pepper, tomatoes, basil, parsley, salt and pepper. Bring to a boil, stir often, and reduce heat to medium-low. Simmer for 20 minutes.
3. Cook the ravioli according to the package directions, drain, then spread in a single layer on the bottom of the baking dish. Spoon veggies over the top, and sprinkle with cheese.
4. Bake for 20 minutes.
5. Serve and enjoy!

http://vegonline.org/vegetarian-entrees/ratatouille-bake-recipe/