Cut 4 slices from an eggplant, engrave them in the middle, lightly flour, then wrap around themselves and step into the pan in 2 tablespoons of hot oil until they brown. Aside cut the zucchini, peppers, pumpkin and the rest of the eggplant into cubes. Then in a pan fry the crushed garlic in oil and when it starts to brown add the diced vegetables and let cook for 5 minutes with high heat. Then add the artichokes and cook for other 4-5 minutes. In the end remove the garlic, reduce heat, add the white sauce, parsley, basil, half of the cheese and leave the mix for a few minutes. Adjust salt. In salted water boil the sheets for only a couple of minutes. Then cook them in a pan with butter and cheese, taking care not to break them. Servant creating the ravioli directly in the dishes, alternating layers with a layer of stuffed vegetables (see photo), garnish with brown slices of eggplant .