Ratatouille bake

I thought of this after having ratatouille at a friend's, but made a couple tweaks to what [I think] she put in it because I like some pasta and cheese with my ratatouille).

serves 6

Ingredients:
* 1 T olive oil
* 5 cloves garlic, minced
* 1 onion, chopped
* 2 c peeled and diced eggplant
* 2 c zucchini
* 1 green bell pepper, chopped
* 1 (14.5 oz) can diced tomatoes
* 1 T dried basil
* 1 T dried parsley
* 1/2 t salt
* 1/8 t black pepper
* 1 (about 8 oz) package frozen ravioli
* 3/4 c shredded mozzarella cheese

Directions
1. Preheat oven to 350 degrees F; 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.