- In a large non-stick deep skillet over high heat, brown the eggplant in 3 tbsp (45 ml) of the oil. Add more oil, as needed. Set aside on a plate. Rinse and dry the skillet.
- In the same skillet over medium heat, soften the garlic with the red pepper flakes in the remaining oil. Add the strained tomatoes, tomato paste and oregano. Simmer for 15 minutes. Add the eggplant and olives. Season with salt and pepper.
- Meanwhile, in a large pot of salted boiling water, cook the ravioli until tender. Set aside ¾ cup (180 ml) of the pasta cooking water. Drain the ravioli.
- Add the ravioli to the sauce. Add the reserved pasta cooking water to thin out the sauce, as needed. Sprinkle with Parmesan, if desired.