Ratatouille Bake

Ingredients

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• 1 tablespoon olive oil
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• 2 cups peeled and diced eggplant
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• 1 onion, chopped
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• 5 cloves garlic, minced
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• 2 cups chopped zucchini
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• 1 (14.5 ounce) can diced tomatoes
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• 1 green bell pepper, chopped
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• 1 tablespoon dried basil
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• 1 tablespoon dried parsley
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• ½ teaspoon salt
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• ⅛ teaspoon ground black pepper
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• 1 (8 ounce) package frozen cheese ravioli
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• ¾ cup shredded mozzarella cheese
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Instructions

1. 1
   Preheat the oven to 350 degrees F (175 degrees C). Coat a 2 1/2-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
   Fill a large pot with lightly salted water and bring to a rolling boil; stir in ravioli and cook as directed on package. Drain. Transfer ravioli to bottom of the prepared baking dish; spoon hot vegetable mixture over top. Sprinkle with mozzarella cheese.
4. 4
   Bake in the preheated oven until bubbling and cheese is melted, about 20 minutes.France C