Ingredients
6
6 servings
- •1 tablespoon olive oil
- •5 cloves garlic, minced
- •1 onion, chopped
- •2 cups peeled and diced eggplant
- •2 cups chopped zucchini
- •1 green bell pepper, chopped
- •1 (14.5 ounce) can diced tomatoes
- •1 tablespoon dried basil
- •1 tablespoon dried parsley
- •½ teaspoon salt
- •⅛ teaspoon black pepper
- •1 (8 ounce) package frozen cheese ravioli
- •¾ cup shredded mozzarella cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C); spray a 2 1/2-quart baking dish with cooking spray.
- Heat the olive oil in a large skillet over medium heat; cook and stir the garlic, onion, and eggplant with the garlic until the vegetables have begun to soften, about 8 minutes. Stir in the zucchini, bell pepper, tomatoes, basil, parsley, salt, and black pepper; bring the mixture to a boil, stirring frequently. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes.
- Cook the frozen ravioli as directed on the package; drain. Spread the cooked ravioli in a layer into the bottom of the prepared baking dish; spoon the hot vegetables over the ravioli. Sprinkle with the cheese.
- Bake in the preheated oven until the casserole is bubbling and the cheese is melted, about 20 minutes.
Nutritional Facts
Per 6 servings
- Calories: 188
- Carbohydrate: 22g
- Fat: 8g
- Fiber: 4g
- Protein: 10g
- Sugar: 5g
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