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  • 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.

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The recipe was originally published as Ratatouille on

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