Name: Confit Byaldi (Layered Ratatouille)
Prep time: 40 min
Cook time: 120 min
Total time: 160 min
Ingredients: 2 red peppers; 1 onion (finely chopped); 3 cloves garlic (minced); 400 g canned chopped tomatoes; 5 tbsp olive oil (divided); 2 courgettes (thinly sliced); 1 yellow squash or extra courgette (thinly sliced); 1 long aubergine (thinly sliced); 4 plum tomatoes (thinly sliced); 2 sprigs thyme; Salt and black pepper

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Confit byaldi: thin slices of courgette, aubergine and tomato layered over a pepper sauce and baked slowly until tender.

About this French recipe

Confit byaldi is a refined, layered version of ratatouille, baked slowly so the vegetables become tender and concentrated.

Ingredients you will need

The main ingredients are red peppers, onion, garlic, canned chopped tomatoes, olive oil, courgettes. Exact quantities are in the recipe card below.

How long it takes

Allow 2 hr 40 min in total: 40 min of preparation, 2 hr of cooking. The recipe serves 6.

Inspired by Thomas Keller

Thomas Keller developed a version of this layered dish for the animated film Ratatouille. This is our own home version. Read our profile of Thomas Keller.

This is our own home-kitchen version of a classic dish. It is not Thomas Keller’s recipe and is not endorsed by them. For the chef’s own recipes, see their official books and restaurants.

Confit Byaldi (Layered Ratatouille)

Confit byaldi: thin slices of courgette, aubergine and tomato layered over a pepper sauce and baked slowly until tender.

Print Recipe

Prep Time 40

Cook Time 2

Total Time 2 40

Servings: 6 servings

Course: Side Dish

Cuisine: French

Calories: 210

Ingredients Method Notes

Ingredients

2 red peppers
1 onion finely chopped
3 cloves garlic minced
400 g canned chopped tomatoes
5 tbsp olive oil divided
2 courgettes thinly sliced
1 yellow squash or extra courgette thinly sliced
1 long aubergine thinly sliced
4 plum tomatoes thinly sliced
2 sprigs thyme
Salt and black pepper

Method

Roast the peppers under the grill until blackened, peel and chop.
Cook the onion and garlic in 2 tbsp oil for 8 minutes, add the canned tomatoes and peppers and simmer for 10 minutes. Spread in a 25 cm ovenproof dish.
Heat the oven to 140°C. Arrange the sliced vegetables in alternating overlapping rows in a spiral over the sauce.
Drizzle with the remaining oil, season and scatter with thyme leaves.
Cover with baking paper pressed onto the vegetables and bake for 2 hours.
Uncover for the last 15 minutes. Serve in neat stacks with the sauce.

Notes

Slice all the vegetables to the same thickness, about 2 mm, so they cook evenly. A mandoline helps.