Classic Italian Ratatouille Ravioli

Method

1. In a large skillet, sauté onion and garlic until softened.
2. Add eggplant, zucchini, and bell peppers, and cook until tender.
3. Stir in crushed tomatoes, oregano, basil, salt, and pepper.
4. Simmer for 15-20 minutes until the mixture thickens.
5. Cook ravioli according to package instructions, then drain.
6. Sauté ravioli in butter until golden, then serve with the ratatouille mixture.