Total Time
Prep 15 mins
Cook 25 mins

I saw this in Better Homes & Garden Eating Well with the Food Guide Pyramid book from the library.

Ingredients Nutrition


  1. In a large saucepan, combine the eggplant, zucchini, undrained tomatoes, onion, green pepper, basil, thyme, garlic salt and pepper. Bring to boiling; reduce heat.
  2. Simmer, covered, about 20 minutes or till vegetables are tender.
  3. Cook uncovered for 5 to 10 minutes or till desired consistency, stirring.
  4. Cook ravioli according to package, drain.
  5. Add ravioli to vegetable mixture, toss gently.
  6. Sprinkle with parmesan cheese.
Most Helpful

This was a really easy weeknight recipe that plates nicely and is healthy to boot. We liked it. I wonder if we would have loved it if we used fresh basil and thyme in place of the dried. I felt it needed a little something. I ended up topping my serving with fresh goat cheese from the creamery and felt this was a nice addition. Made for Rookie Tag June 2013.

Dr. Jenny July 02, 2013

This was positively delicious, and we all loved it. I especially liked all the healthy vegetables packing into this dish. And I don't think my kids even realized they were actually eating so many vegetables. This is definitely a "keeper" for me. Thanks for sharing your recipe, nemokitty.

NorthwestGal January 07, 2013

This is a great ravioli dish! Easy to make and healthy with all those veggies. I used light buitoni ravioli which was perfect in this. Loaded with flavor, very filling and satisfying - thanks for sharing your recipe!

loof July 02, 2012