Kitchen Tested
  • Yield 6 servings
  • Prep 5 mins
  • Cook 30 mins

A new take on a classic ratatouille recipe—this hearty version calls for fresh ricotta cheese to add heft and flavor.

Mark Boughton

To grill the eggplant, preheat grill. Diagonally slice into ½-inch slices. Toss with olive oil and kosher salt. Place on grill and cook 5 to 7 minutes on each side.


2 tablespoons olive oil
1 cup onions, chopped
2 cloves garlic, chopped
2 bell peppers (red or yellow), chopped
2 cups chopped, cooked potatoes
2 cups chopped, grilled eggplant (about 2 eggplants)
1 (28-ounce) can diced tomatoes, drained
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon pepper
15 ounces whole-milk ricotta
1/2 cup shredded Parmesan cheese


  1. Preheat oven to 350F. Heat olive oil in large skillet and add onion, garlic and peppers; sauté 7 minutes.
  2. Add potatoes, eggplant, tomatoes, basil, parsley, oregano, salt and pepper; stir gently. Combine ricotta and Parmesan cheese. Place half of vegetable mixture in a 2-quart baking dish, top with ricotta mixture and remaining vegetable mixture. Bake 30 to 40 minutes or until bubbly.