Heat olive oil in a heavy bottom pot over medium heat. Add the eggplant and cook for 5 minutes until tender, stirring frequently. If needed, add a little more olive oil. Add the onions and fennel to the pot and cook for 6-8 minutes until the onion is tender. Add the garlic and cook for one minute, stirring often. Add the water, crushed tomatoes, oregano, thyme, red pepper flakes (optional) and season with salt and black pepper. Bring the sauce to a boil, then lower the heat and simmer for 15 minutes. Meanwhile, cook the ravioli according to the package instructions. Once cooked, drain and divide the ravioli among serving bowls. Ladle the sauce over the top of the ravioli and sprinkle with Parmesan cheese. Serve immediately. Refrigerate or freeze any remaining sauce.
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