Ratatouille Ravioli - cooking recipe

Ingredients

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

Preparation

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