METHOD :
1- Preheat the oven to 350 degrees F (175 degrees C). Coat a 2 1/2-quart baking dish with cooking spray.
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- 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- Bake in the preheated oven until bubbling and cheese is melted, about 20 minutes.
Bon appetite !!
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