Marc's unforgettable ravioli salad

Ingredients for 8 servings:

• 1 kg ravioli with spinach from the refrigerated counter
• 1 eggplant(s)
• 3 bell peppers, red, yellow and green
• 3 small zucchini
• 1 jar Pepper, mild
• 1 jar tomatoes, pickled
• 1 jar pesto
• 1 pack of Parmesan cheese
• 1 bunch basil, fresh
• ½ cup crème fraîche
• 1 cup of sweet cream
• some mustard
• 2 cloves garlic
• 1 chili pepper(s)

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 40 minutes

Italian

Cut the eggplant into fairly thin slices and season with salt on both sides to draw out the bitter liquid. Wait 30 minutes and pat dry with kitchen paper. Then fry the slices. Then quarter them. Season the fried slices with plenty of Italian herbs and let them marinate. Halve the zucchini and cut into bite-sized slices or semicircles. Then fry them. Prepare the peppers in the same way. The next day, cook the ravioli and let it cool. Chop the peppers and tomatoes. Put everything in a large bowl. For the dressing, chop the basil, chili, and garlic. Mix together with the cream, crème fraîche, pesto, and mustard. Finally, season with thyme. Let it marinate. Use a large, shallow ladle to mix and stir gently so nothing gets muddy.