Heat ½ the oil in a large pan add capsicum and toss over high heat until capsicum skins are charred. Remove
From pan, add remaining oil and cook eggplant and garlic until eggplant is golden brown.
Cook ravioli in a large pot of boiling, according to pack directions. Drain, reserving 1/4 cup cooking liquid.
Toss ravioli, reserved liquid, capsicum, eggplant and fresh basil in pan.
Top with a light sprinkle of cheese.
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