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Preheat the oven to 350 degrees F (175 degrees C). Coat a 2 ½-quart baking dish with cooking spray.
Heat olive oil in a large skillet over medium heat. Add eggplant, onion, and garlic; cook and stir until vegetables begin to soften, about 8 minutes.
Stir in zucchini, tomatoes, bell pepper, basil, parsley, salt, and black pepper; bring to a boil, stirring frequently.
Reduce heat to medium-low; simmer until vegetables are tender, about 20 minutes.
Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil; stir in ravioli and return to a boil.
Cook, uncovered, stirring occasionally, until ravioli float to the top and the filling is hot, 3 to 5 minutes. Drain.
Transfer ravioli to bottom of the prepared baking dish; spoon hot vegetable mixture over top.
Sprinkle with mozzarella cheese.
Bake in the preheated oven until bubbling and cheese melted, about 20 minutes.