Ingredients:
3 tablespoons olive oil
2 onions, thinly sliced
4 garlic cloves, peeled & sliced
1 small bay leaves
1 small eggplants, cut into 1/2-inch pieces ( 3 cups)
1 small zucchini, halved lengthwise & cut into thin slices
1 red bell peppers, cut into slivers
4 plum tomatoes, coarsley chopped ( about 1-1/4 cups)
2 teaspoons kosher salt
1/2 cup shredded fresh basil leaves
freshly fresh coarse ground black pepper
1 lb ziti pasta
1 (15 ounce) containers ricotta cheese
2 eggs, beaten
2 tablespoons olive oil
1/2 cup frsh grated parmesan cheese
1 cup shredded cheddar cheese, any kind
Directions:
Preheat oven to 350 F.
Over medium-low heat, add the the oil to a large skillet with the onions, garlic and bay leaf, stirring occasionally, until the onions have softened.
Add the eggplant and cook, stirring occasionally, for 8 minutes or until the eggplant has softened.
Stir in the zucchini, red bell pepper, tomatoes, and 1 teaspoon salt, and cook obver medium heat, stirring occasionally, for 5-7 minutes or until the vegetables are tender.
Stir in the basil (if using) and a few grinds of pepper to taste.
Cook ziti according to pkg directions.
Drain the ziti, then toss with ricotta cheese, eggs, olive oil, Parmesan, and 1 teaspoon salt.
Spoon half the ziti into a lighlty oiled 4 qt casserole dish.
Top with ratatouille and then the remaining ziti.
Sprinkle with cheddar.
Cover and bake for 20 minutes.
Uncover and cook 10 minutes longer.
Servings: 4
Time preparation: 45 min.
Time total: 75 min.