Baked Ratatouille

'Recipe adapted from allrecipes.com'

Ingredients:

1 tablespoon olive oil

2 cups eggplant, peeled and diced

2 Courgettes, sliced

1 medium onion, chopped

2 cloves garlic, minced

2 cups zucchini

1 (14.5-ounce) tomatoes

1 green bell pepper, chopped

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 your oven to 350°F (175°C)

Lightly grease a 2 ½-quart baking dish with cooking spray or oil

Heat the olive oil in a large skillet over medium heat

Add the diced eggplant, courgettes chopped onion, and minced garlic

Sauté for about 8 minutes, stirring occasionally, until the vegetables begin to soften

Stir in the zucchini, diced tomatoes (with their juices), chopped bell pepper, dried basil, dried parsley, salt, and black pepper

Bring the mixture to a gentle boil, then reduce the heat to medium-low

Let it simmer for about 20 minutes, or until all the vegetables are tender and the flavours meld together

Meanwhile, bring a large pot of lightly salted water to a boil

Add the frozen cheese ravioli and cook according to the package instructions then drain well

Spread the cooked ravioli evenly across the bottom of the prepared baking dish

Pour the hot vegetable mixture over the top, spreading it out evenly. Sprinkle the shredded mozzarella cheese over everything

Place the dish in the preheated oven and bake for about 20 minutes, until the cheese is melted and bubbly

Let the casserole cool for a few minutes before serving

Serve warm and enjoy this comforting, veggie-packed dish