Peel and slice garlic clove and onion, dice eggplants and tomatoes. Cook the Ravioli according to package instructions and drain.
In the meantime, heat oil in a frying pan over medium-high heat. Add onion and cook for 3 minutes or until golden. Add garlic and eggplants, and continue cooking for 5 minutes or until tender. Season with salt and red pepper. Stir in tomatoes, then simmer for 10 minutes or until sauce thickens. End adding the oregano. Garnish the pasta with eggplants sauce and top with Parmigiano Reggiano.