Ratatouille with Ravioli

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cut the eggplant into small cubes

heat the oil,  cook the eggplant  5 minutes

meanwhile, cut the pepper into small cubes,  cook 5 minutes

cut the zucchini  into small cubes,  cook 3 minutes

dice the shallots and  mince the garlic

add to the skillet,  cook 1 minute

stir in tomato paste, salt, pepper and herbs de Provence

deglaze with  chicken broth,  simmer 10 minutes

boil ravioli, drain

stir in balsamic vinegar, basil and ravioli