Ratatouille Confit Byaldi

Updated: Jan 28, 2021


Ratatouille originated in the 18th century as a stew for farmers in the region of Nice, France. This cuisine was beloved for its ability to use up the abundance of vegetables that farmers had left over from the summer harvest. Made famous by the movie Ratatouille, this dish's popularity became known on a global scale. The movie introduced a more modern take on ratatouille called Confit Byaldi which was created by acclaimed chef Michel Guerard. This recipe captivates the dish’s original flavors while adding a modern twist of culinary innovation.



Serving size: 4

  • 1 Eggplants, thinly sliced

  • 1 Roma tomatoes, thinly sliced

  • 1 Yellow squash, thinly sliced

  • 1 Zucchinis, thinly sliced

  • ½ Onion, minced

  • 1 Red bell pepper, cut into wedges

  • 28oz can Crushed tomatoes

  • 10 Fresh basil leaves, torn

  • 3 Garlic cloves, minced,

  • 2 tbsp. Fresh parsley, chopped

  • 2 tsp. Fresh thyme

  • ½ cup Parmesan, grated

  • Kosher salt

  • Black pepper

  • Olive oil


Recipe Creation

  • Preheat oven to 375°

  • Pour crushed tomatoes at the bottom of a large pan. Sprinkle in garlic, onion, & basil. Season with salt & pepper.

  • Start layering the dish with the eggplant on the outer edge. Work inwards, creatively adding alternate layers of tomato, zucchini, bell pepper, yellow squash, & more eggplant.

  • Once the pan is full, sprinkle on thyme, drizzle with olive oil, and season with salt & pepper. Bake for 45 minutes to an hour or until vegetables are golden brown and thoroughly cooked.

  • Garnish with shredded parmesan and chopped parsley. Let sit 5 minutes before serving.

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