Preheat the oven to 350 degrees F (175 degrees C). Coat a 2 1/2-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.