1 tbl olive oil
5 cloves garlic
1 onion chopped
2 cups peeled and diced eggplant
2 cups chopped zuccini or squash
1 green bell pepper
1 can diced tomatoes
1 tbl dried basil
1/2 tsp salt
1 package frozen cheese ravioli
1 cup shredded mozzarella cheese
Preheat oven to 350, spray 2 1/2 quart baking dish.
Heat the olive oil in a skillet, cook and stir the garlic, onion and eggplant until softened about 8 min. Stir in the zuccini or squash, pepper, tomatoes, basil, salt and pepper. Bring to a boil while stirring. Reduec the heat to med-low and simmer until vegetables are tender about 20 min.
Cook the frozen ravioli as directed on the package; drain. Spread the cooked ravioli in a layer on the baking dish. Spoon the vegetables over the ravioli. Sprinkle the cheese over. Bake about 20 minutes or until bubbling.