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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This recipe was given to me by my aunt, who lives in Atlanta, Georgia. It tastes wonderful with your garden vegetables. Ingredients:
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 |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
1 (8 ounce) package frozen cheese ravioli |
3/4 cup shredded mozzarella cheese |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C); spray a 2 1/2-quart baking dish with cooking spray.
2. 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.
3. 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.
4. Bake in the preheated oven until the casserole is bubbling and the cheese is melted, about 20 minutes.
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