Mix eggplant and salt; place in strainer to drain for 1/2 hour while preparing rest of recipe. Cook ravioli per package. In big skillet, heat oil, garlic, and onion. Drain and wipe dry eggplant, and add to skillet. Stir-fry 4 minutes. Add carrots, tomatoes, and peas. Cook 4 minutes; add remaining ingredients. Continue to simmer while draining ravioli. Top with Parmesan.