onion, thinly sliced
garlic cloves, peeled and sliced
small bay leaf
small eggplant, cut into 1/2-inch pieces (about 3 cups)
small zucchini, halved lengthwise and cut into thin slices
red bell pepper, cut into slivers
plum tomatoes, coarsely chopped (about 1 1/4 cups)
shredded fresh basil leaves
freshly ground black pepper
15-ounce container ricotta cheese
- 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 of the salt, and cook over medium heat, stirring occasionally, for 5 to 7 minutes or until the vegetables are tender. Stir in basil and a few grinds of fresh pepper to taste.
- Cook the ziti according to label directions. Drain and then toss with ricotta cheese, eggs, olive oil, Parmesan, and the remaining teaspoon of 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 350° F oven for 20 minutes. Uncover and cook 10 minutes more.