Open Mixed Bean and Vegetable Ravioli

• 1 onion, peeled and finely chopped
• 1 red chili pepper, deseeded and finely chopped
• 1 zucchini, cut into small cubes
• 1 eggplant, cut into small cubes
• 12 cherry tomatoes, halved
• 1 tablespoon dried herbs
• 4 ounces parmesan cheese, finely grated
• 7 ounces chopped tomatoes
• 14 ounces mixed beans in chili sauce
• salt and pepper
• 8 sheets lasagna noodles

1. Place the vegetables, herbs and cans of chopped tomatoes and mixed beans in a saucepan and bring to the boil.
2. Reduce heat to a simmer and cook gently for 8-10 mins of until the vegetable are tender and the sauce has thickened.
3. Season well with salt and pepper and remove from the heat.
4. Meanwhile, cook the pasta according to pack instructions and drain well.
5. Layer one pasta sheet on each plate, followed by some veg mixture, followed by a second sheet of pasta and topped with some more veg mixture.
6. Sprinkle with parmesan and serve.

onion, red chili pepper, zucchini, eggplant, cherry tomatoes, herbs, parmesan cheese, tomatoes, mixed beans, salt, lasagna noodles

Taken from www.food.com/recipe/open-mixed-bean-and-vegetable-ravioli-373765 (may not work)