1 tablespoon olive oil
5 cloves garlic, minced
1 onion, chopped
2 cups peeled and diced eggplant
2 cups zucchini, chopped
1 green bell pepper, chopped
1 (14.5) ounce can diced tomatoes
1 tablespoon dried basil or 1/3 cup fresh basil
1 tablespoon dried parsley or 1/3 cup fresh parsley
1/3 teaspoon salt
1/8 teaspoon pepper
1 (8 ounce) package refrigerated or frozen cheese ravioli
3/4 cup shredded mozzarella cheese
Preheat overn to 350 degrees. Spray 2 1/2 quart baking dish with PAM. Heat olive oil in a large skillet over medium heat; cook and stir garlic, onion, eggplant, zucchini and bell pepper until vegetables begin to soften. Add tomatoes, basil, parsley, salt and pepper; bring to boil stirring frequently. Reduce heat and simmer until vegetables are tender, about 20 minutes. Cook ravioli according to package directions. Spread ravioli on the bottom of baking dish, spoon vegetable mixture over ravioli and top with cheese. Bake until the casserole is bubbly and cheese is melted, about 20 to 25 minutes.