A delightful twist on a classic dish, combining the flavors of Mediterranean vegetables with tender ravioli.
Chop the eggplant, zucchini, onion, and green pepper into bite-sized pieces.
Uniformly sized pieces ensure even cooking.
In a large saucepan, heat a drizzle of olive oil over medium heat and add the chopped vegetables.
Stir frequently to prevent sticking.
Add the diced tomatoes, basil, thyme, minced garlic, and ground pepper to the saucepan. Stir to combine.
Let the mixture simmer to blend the flavors.
Simmer the vegetable mixture, covered, for 20 minutes until the vegetables are tender.
Check occasionally and stir to avoid burning.
Cook the ravioli according to the package instructions, then drain.
Do not overcook the ravioli to maintain its texture.
Combine the cooked ravioli with the vegetable mixture in the saucepan and toss gently to coat.
Be gentle to avoid breaking the ravioli.
Serve the dish hot, garnished with grated parmesan cheese.
Add a sprinkle of fresh basil for extra flavor.
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