Classic Ratatouille (Confit Byaldi)
As summer gracefully transitions into early autumn, September brings a harvest bounty that begs to be celebrated. Few dishes capture this seasonal beauty and simple elegance quite like a classic ratatouille. Famously reimagined into a delicate, layered confit byaldi by Pixar's animated masterpiece "Ratatouille," this Provençal vegetable tian is more than just a stew; it's a vibrant tapestry of sun-kissed flavors, perfect for a cozy evening or an impressive centerpiece.
Ingredients
- 3 tablespoonsOlive Oil, divided
- 1 mediumOnion, finely chopped
- 4 clovesGarlic, minced
- 1 largeRed Bell Pepper, seeded and diced
- 1 largeYellow Bell Pepper, seeded and diced
- 15 ouncesCanned Crushed Tomatoes, or 2 large fresh tomatoes, roughly chopped
- 1 tablespoonTomato Paste
- 1 teaspoonFresh Thyme, chopped, or 1/2 tsp dried
- 1Bay Leaf
- ¾ teaspoonSalt
- ½ teaspoonBlack Pepper
- 1 mediumEggplant, sliced into 1/8-inch rounds
- 1 mediumZucchini, sliced into 1/8-inch rounds
- 1 mediumYellow Squash, sliced into 1/8-inch rounds
- 3 mediumRoma Tomatoes, sliced into 1/8-inch rounds
- 3 tablespoonsOlive Oil, for drizzling
- 2 tablespoonsFresh Parsley, chopped, for garnish
Read from the ingredient names, for the nine major allergens U.S. labels must declare. Check the brands you use, and anything you swap in.
Equipment
Method
- 1
Preheat oven to 375°F (190°C).
- 2
Prepare the Piperade Base: In a large oven-safe skillet or Dutch oven, heat 3 tablespoons of olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- 3
Add the diced red and yellow bell peppers to the skillet. Cook for 8-10 minutes, stirring occasionally, until the peppers are tender-crisp.
- 4
Stir in the crushed tomatoes, tomato paste, thyme, and bay leaf. Season with salt and black pepper. Bring to a simmer, then reduce heat to low and cook for 10-15 minutes, allowing the flavors to meld. Remove the bay leaf. Spread the piperade evenly across the bottom of the skillet or transfer to a 9x13 inch baking dish.
- 5
Arrange the Vegetables: Alternately layer the sliced eggplant, zucchini, yellow squash, and Roma tomatoes in a decorative, overlapping spiral pattern over the piperade base. Work from the outside edge towards the center until the dish is filled.
- 6
Drizzle the remaining 3 tablespoons of olive oil evenly over the arranged vegetables. Season lightly with a pinch more salt and pepper.
- 7
Cover the baking dish tightly with parchment paper (cut to fit inside the dish, directly on top of the vegetables) and then foil. This helps to steam the vegetables without drying them out.
- 8
Bake for 35-40 minutes, or until the vegetables are tender. Uncover and continue baking for another 15-20 minutes, until the vegetables are slightly caramelized and the sauce is bubbling.
- 9
Remove from oven and let rest for 10 minutes before serving. Garnish with fresh chopped parsley.
Chef's notes
- For perfectly uniform slices, especially for the layered presentation, a mandoline slicer is invaluable. Exercise caution when using one.
- While delicious on its own, Ratatouille is excellent served with crusty bread to sop up the flavorful sauce, or as a side dish to roasted chicken, fish, or polenta.
- Make-Ahead Tip: The piperade base can be made a day in advance and stored in the refrigerator. You can also slice all the vegetables ahead of time and keep them in separate airtight containers in the fridge.
- Storage: Leftovers keep well in an airtight container in the refrigerator for up to 3-4 days. It often tastes even better the next day as the flavors deepen.
Personalized nutrition
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