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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3 tablespoons olive oil |
1 onion, thinly sliced |
4 garlic cloves, peeled and sliced |
1 small bay leaf |
1 small eggplant, cut into 1/2-inch pieces (about 3 cups) |
1 small zucchini, halved lengthwise and cut into thin slices |
1 red bell pepper, cut into slivers |
4 plum tomatoes, coarsely chopped (about 1 1/4 cups) |
2 teaspoons kosher salt |
1/2 cup shredded fresh basil leaves |
freshly ground black pepper |
1 pound ziti |
15-ounce container ricotta cheese |
2 eggs, beaten |
2 tablespoons olive oil |
1/2 cup grated parmesan |
1 cup shredded cheddar |
Directions:
1. Over medium-low heat, add the oil to a large skillet with the onion, garlic, and bay leaf, stirring occasionally, until the onion has 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 over medium heat, stirring occasionally, for 5 to 7 minutes or until the vegetables are tender. Stir in the basil and a few grinds of pepper to taste.Cook ziti according to the label directions. Drain the ziti, then toss with ricotta cheese, eggs, olive oil, Parmesan, and 1 teaspoon salt. Spoon half the ziti into a lightly greased 4-quart casserole. Top with the ratatouille and then the remaining ziti. Sprinkle with Cheddar. Cover and bake in a preheated 350ยบ F oven for 20 minutes. Uncover and cook 10 minutes more.
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