1 eggplant, diced

3 tbsp (45 ml) olive oil

2 zucchini, diced

1 onion, chopped

2 garlic cloves, chopped

1 can (28 oz/796 ml) diced tomatoes

1/4 tsp red pepper flakes

2 packages (350 g each) store-bought cheese ravioli

1 cup (255 g) cottage cheese

1 cup (100 g) grated mozzarella cheese

In a large ovenproof skillet over medium-high heat, brown the eggplant in the oil. Add the zucchini, onion and garlic. Cook for 5 minutes or until the vegetables are tender, adding oil, if needed. Add the tomatoes and pepper flakes. Let simmer over medium-low heat for 8 minutes, stirring frequently. Season with salt and pepper. Set aside.

With the rack in the middle position, preheat the oven’s broiler.

Meanwhile, in a large pot of salted boiling water, cook the ravioli until tender. Set aside 3/4 cup (180 ml) of the cooking water. Drain the ravioli and add to the ratatouille. Add the reserved cooking water to thin out the sauce, if needed.

In a bowl, combine the cheeses. Spoon dollops of the mixture over the pasta. Bake for 3 minutes or until the cheese is golden brown. Let rest for 5 minutes before serving.

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