Mark Boughton
  • Yield: 6 servings
  • Prep: 5 mins
  • Cook: 30 mins

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.


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

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 310
  • Fat 16g
  • Saturated Fat 8g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 6g
  • Cholesterol 40mg
  • Sodium 670mg
  • Potassium 450mg
  • Carbohydrate 28g
  • Fiber 5g
  • Sugars 8g
  • Protein 14g
  • Trans Fat 0g
  • Vitamin A 50%
  • Vitamin C 140%
  • Calcium 30%
  • Iron 15%
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