Ratatouille Ravioli

• 1 medium eggplant, cubed (about 3 cupbs)
• 2 small zucchini, halved lengthwise and cut into 1/4 inch slices (2 cups)
• 1 (14 1/2 ounce) can low-sodium tomatoes, cut up
• 1 medium onion, chopped
• 1/2 cup green sweet pepper, chopped
• 1 teaspoon dried basil, crushed
• 1/2 teaspoon dried thyme, crushed
• 1/4 teaspoon garlic salt
• 1/4 teaspoon pepper
• 1 (9 ounce) package ravioli, refrigerated cheese
• 2 tablespoons parmesan cheese, grated

1. In a large saucepan, combine the eggplant, zucchini, undrained tomatoes, onion, green pepper, basil, thyme, garlic salt and pepper. Bring to boiling; reduce heat.
2. Simmer, covered, about 20 minutes or till vegetables are tender.
3. Cook uncovered for 5 to 10 minutes or till desired consistency, stirring.
4. Cook ravioli according to package, drain.
5. Add ravioli to vegetable mixture, toss gently.
6. Sprinkle with parmesan cheese.

eggplant, zucchini, tomatoes, onion, green sweet pepper, basil, thyme, garlic salt, pepper, parmesan cheese

Taken from www.food.com/recipe/ratatouille-ravioli-414752 (may not work)