Ravioli With Red Peppers

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2 Tbs. extra virgin olive oil

1 onion, peeled and minced

1 Tbs. minced garlic

1 zucchini, diced

1 red pepper, seeded and diced

1 cup cubed eggplant

4 Tbs. chunky tomato sauce

1 tsp. dried oregano

1 tsp. crushed red pepper, optional

Salt and freshly ground black pepper to taste

9 oz. fresh roasted-vegetable or other gourmet ravioli

1 cup shredded low-fat mozzarella

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