Preheat the oven to 350°F.

Beat the eggs in a bowl. Finely mince the garlic. Cut the eggplant, the zucchini, the yellow bell pepper, and the red bell pepper into even pieces of about 0.6 inches so they cook evenly.

Mix the ricotta with the beaten eggs, one finely chopped garlic clove, and the dried oregano in a bowl. Season with salt and pepper and stir until smooth.

Pour the ricotta mixture into the buttered springform pan. Tap the pan firmly on the counter twice to release any large air bubbles. Place the springform pan in the preheated oven and bake for about 1.5 hours until the mixture is set and a golden-brown crust forms.

Heat a drizzle of olive oil in a large pan over medium heat. Add the eggplant and the zucchini and cook for 4–5 minutes until the pieces are golden and beginning to soften.

Add the yellow bell pepper, the red bell pepper, and the remaining minced garlic and cook for about 5 more minutes, until the peppers begin to soften. Stir in the diced tomatoes and the dried oregano. Let everything simmer gently for 10–15 minutes until the mixture has thickened slightly and the vegetables are cooked through. Taste and season with salt, pepper, and cayenne pepper.

Remove the ricotta tart from the oven and let it cool in the springform pan. Occasionally, gently press the surface with a wooden spoon to let any trapped air escape. When the tart is lukewarm or at room temperature, remove the springform ring, cut the tart into wedges, and spoon some of the ratatouille alongside each wedge. Serve immediately. Enjoy!