⏤ The Recipe
Ratatouille.
Thishomemade ratatouille recipeemulates the version shown in the popular Disney film while offering all the savory, herbaceous flavors found in the classic French stew.
Prep
45m
Cook
1h
Total
2h
Serves
6
⏤ The Story
Thishomemade ratatouille recipeemulates the version shown in the popular Disney film while offering all the savory, herbaceous flavors found in the classic French stew.
Ratatouille is my favorite movie. I can quote pretty much every line. So, it only made sense for me to recreate the ratatouille dish featured in the film. Unlike the traditional Provençal ratatouille, which is typically a rustic vegetable stew where the ingredients are diced and simmered together, the version in the movie is a confit byaldi, which is a slightly more elegant, layered presentation of thinly sliced vegetables arranged over a rich piperade base.
The result is a visually stunning dish, with spirals of colorful fresh vegetables that stay true to the comforting flavors of the original recipe. This ratatouille recipe is as beautiful to serve as it is delicious to eat, and is surprisingly simple to make. I’ll walk you through the complete process, showing you how to create the exact version I shared with millions online!
See the recipe card below for the complete ingredients list and instructions.
⏤ The Method
Step by step.
For the Infused Oil
- 1
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.
- 2
Once cool, store in an airtight container.
For the Piperade Sauce
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
Reserve ¼ of the piperade for the piperade vinaigrette.
For the Confit Byaldi
- 1
Preheat the oven to 300°F (148°F). Cut a piece of parchment to fit directly over the cooking pan.
- 2
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.
- 3
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.
- 4
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
- 1
Add reserved piperade sauce, Dijon mustard, vinegar, salt, and pepper to a small bowl. Whisk to combine.
- 2
While whisking, slowly drizzle in three tablespoons of infused olive oil. Whisk until emulsified.
- 3
Taste and season with salt and pepper. Set aside.
For serving
- 1
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.
⏤ Chef's 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.
⏤ Cook Next
