Preheat the oven to 190°C/375°F.

In a skillet, sauté the diced eggplant in 1 tbsp of olive oil until nicely coloured, then remove it from the skillet and set it aside.

Add another tablespoon of olive oil and lightly sauté the onion, red bell pepper and yellow bell pepper in the same skillet.

Add the diced zucchini and yellow squash to the skillet and cook until nicely coloured.

Add a bit more olive oil and the minced garlic, and sauté briefly, being careful not to burn the garlic.

Optional: add a splash of red wine and reduce before proceeding to the next step.

Pour in the diced tomatoes and tomato paste, sprinkle in the fresh basil and oregano, and season with salt and pepper to taste.

Return the eggplant to the skillet and combine everything to combine the flavours.

Transfer the mixture to a baking dish, ensuring even distribution.

Bake in the oven for 25-30 minutes or until the vegetables are tender.

Garnish with fresh basil leaves and spoonfuls of ricotta cheese over the top of the ratatouille.

Serve the Ricotta Ratatouille Delight as a main dish, complementing with crusty bread or fluffy couscous.