Ratatouille Recipe

A serving of ratatouille on a plate topped with fresh herb.

5 from 1 vote

One of my favorite dishes, this homemade ratatouille recipe looks just like the movie version, featuring beautiful spirals of zucchini, squash, tomato, and eggplant baked over a rich piperade sauce. It’s simple to make, full of fresh flavor, and every bit as comforting as the classic French version that inspired it.

Prep Time45

Cook Time1 30

Rest Time10

Total Time2 25

Course: Main Course, Side Dish

Cuisine: French

Keyword: ratatouill recipe, ratatouille

Servings: servings

Equipment

1 Mandoline Slicer or Very Sharp Knife
1 Blender or Food Processor
1 (12-inch or 30 centimeter) Oven-Safe Skillet or Copper Pan
1 Small Saucepan
2 Mixing Bowls
Parchment Paper

Ingredients

Infused Olive Oil

½ cup extra-virgin olive oil
1 small shallot peeled and smashed
2 sprig fresh rosemary
2 sprig fresh thyme
3 clove garlic crushed

Piperade Sauce

1 large red bell pepper
2 tablespoon infused olive oil (from above)
2 small shallot diced
2 clove garlic minced
½ teaspoon kosher salt + more to taste
1 cup canned tomato sauce
½ teaspoon granulated sugar optional, to balance acidity

Confit Byaldi (Layered Vegetables)

2 small zucchini thinly sliced
2 small yellow squash thinly sliced
1 Japanese eggplant thinly sliced
3 Roma tomatoes thinly sliced into ⅛-inch (3 millimeter) pieces
2 tablespoon infused olive oil (from above)
¼ teaspoon kosher salt
¼ teaspoon black pepper
1 sprig fresh thyme

Piperade Vinaigrette

¼ cup reserved piperade sauce
1 teaspoon Dijon mustard
1 tablespoon red wine vinegar
¼ teaspoon kosher salt or to taste
¼ teaspoon black pepper
2 tablespoon infused olive oil (from above)

For Serving

fresh chives and parsley chopped, for garnish
crusty bread or baguette optional

US Customary - Metric

Instructions

For the Infused Oil

In a small saucepot over medium heat, add all ingredients. Once the oil begins to lightly bubble, remove from the heat and let the oil infuse and cool down, about 30-60 minutes.
½ cup extra-virgin olive oil, 1 small shallot, 2 sprig fresh rosemary, 2 sprig fresh thyme, 3 clove garlic
Once cool, store in an airtight container.

For the Piperade Sauce

Place the bell pepper over direct flame and cook until the surface is fully charred. Transfer the pepper to a large bowl and cover with plastic wrap. Leave the pepper to steam for a few minutes, then using a clean kitchen towel and gloves, peel the charred skin from the bell pepper. De-stem and de-seed the pepper. Set aside.
1 large red bell pepper
In a medium saucepan over medium-low heat, add the infused olive oil, shallot, and garlic with a generous pinch of salt. Stir and cook until the aromatics are translucent, about five minutes.
2 tablespoon infused olive oil (from above), 2 small shallot, 2 clove garlic, ½ teaspoon kosher salt + more to taste
Transfer the shallots and garlic to a high-powered blender, along with the reserved bell pepper and tomato sauce. Blend on high until the sauce is completely smooth.
1 cup canned tomato sauce
Pour the sauce into a 12-inch (30-centimeter) skillet or copper pan. Season with salt, as well as sugar, if needed. Cook over medium-low heat until the sauce reduces slightly.
½ teaspoon granulated sugar
Reserve ¼ of the piperade for the piperade vinaigrette.

For the Confit Byaldi

Preheat the oven to 300°F (148°F). Cut a piece of parchment to fit directly over the cooking pan.
Arrange the zucchini, squash, eggplant, and tomato in alternating order in the casserole pan, from the edge to the center. Keep them tightly shingled, about ⅛ to ⅙ inch (three millimeters) apart.
2 small zucchini, 2 small yellow squash, 1 Japanese eggplant, 3 Roma tomatoes
Once the pan is filled, lightly drizzle the infused olive oil onto the shingled vegetables, followed by black pepper and salt, and a sprig of thyme.
2 tablespoon infused olive oil (from above), ¼ teaspoon kosher salt, ¼ teaspoon black pepper, 1 sprig fresh thyme
Cover the casserole pan with the prepared parchment and bake for 30 minutes for tender, crisp vegetables - like the movie! They should still have just a little bit of resistance, but should not be hard or raw. Or two hours for a more stewy, traditional, confit byaldi.

For the Piperade Vinaigrette

Add reserved piperade sauce, Dijon mustard, vinegar, salt, and pepper to a small bowl. Whisk to combine.
¼ cup reserved piperade sauce, 1 teaspoon Dijon mustard, 1 tablespoon red wine vinegar, ¼ teaspoon kosher salt, ¼ teaspoon black pepper
While whisking, slowly drizzle in three tablespoons of infused olive oil. Whisk until emulsified.
2 tablespoon infused olive oil (from above)
Taste and season with salt and pepper. Set aside.

For serving

Mound the confit byaldi in the center of a plate. Drizzle the plate with some piperade sauce and piperade vinaigrette. Top dish with chives and parsley. Serve with a toasted baguette.
fresh chives and parsley, crusty bread or baguette

Video

Notes

*If doubling or tripling this recipe, I recommend working in batches and assembling the ingredients in multiple pans.

Storage:
- Refrigerator: Store leftovers in an airtight container for up to four days. Reheat gently on the stovetop over low heat or in the oven at 350°F (175°C) until warmed through. The flavors deepen as it sits, so it’s even better the next day.
– Freezer: Once cool, transfer portions to freezer-safe containers or bags. Freeze for up to three months. Thaw overnight in the fridge before reheating.
– Make-Ahead: You can prepare the piperade sauce and slice all the vegetables up to one day in advance. Store them separately in airtight containers in the refrigerator, then assemble and bake when ready to serve.

Nutrition