this pretty version of ratatouille is called confit byaldi, made famous by that chef of beautiful masterpieces, thomas keller. here, my version, maybe a bit less impressive but still quite edible! thinly sliced vegetables are layered in a spiral pattern over super-easy oven-roasted tomato sauce, and slowly baked. i finished mine with chopped garlic and fresh thyme, both sprinkled on top before baking.
the result is meltingly delicious, and despite it’s complicated appearance, the only skill needed is to slice the vegetables thinly. i bought my plastic mandoline for $29.99 at my local asian grocery 8 years ago. It’s still razor sharp. you can also use a sharp knife or the slicing attachment on your food processor.
i made this up in a large, straight-sided stainless steel pan. this way, i could bake it up, then put it over a flame to reduce the juices, which I found a little too thin for my liking at the end. i finished it with a little vinaigrette made with some of the sauce mixed with olive oil and vinegar, which added a nice acidic hit.
ratatouille is essentially a peasant dish, so don’t be too finicky about the presentation (unless you want to be). i would also think it would be delicious to finish the plate with a bit of gremolata or a drizzle of pistou sauce. Next time.
we ate this up with some sage/garlic buttered baguette, loaded with some good mozzarella and broiled until crispy, and ate it on a cloudy sunday. and despite the fact it wasn’t baked in a lovely aga, it was pretty perfect!
1 recipe oven roasted tomato sauce
1 large green zucchini
1 large yellow summer squash
1 large eggplant
3 tomatoes (i used a mixture of green, orange, and red from the garden)
2 garlic cloves, finely minced
2 tbsp olive oil
1 tsp chopped fresh thyme
Sea salt & freshly ground black pepper
1 tablespoon extra virgin olive oil
1 teaspoon balsamic vinegar
make up the sauce, or pull a jar you’ve already made. heat oven to 450f. using a mandoline, thinly slice the zucchini, yellow squash, eggplant, and use a sharp knife to thinly slice the tomatoes. spoon sauce into a large, straight sided stovetop and oven-safe pan, and arrange the vegetables in concentric circles, making sure they are tightly fitted, and standing up straight, leaving only about 1/8 inch of each slice exposed. sprinkle chopped garlic and thyme over the vegetables, and drizzle with the 2 tbsp. of olive oil. bake for 20 minutes. reduce oven to 350F, and cover pan. bake 1 hour longer, or until vegetables are tender. uncover and bake for 30 minutes more.transfer pan to stovetop and bring to a boil. reduce liquid until it nicely coats the back of a spoon. remove 2 tbsp of the sauce from the ratatouille and place in a small bowl. whisk in oil and vinegar and season with salt and pepper. to serve, remove nice stacks of the vegetables and arrange in a pasta bowl. drizzle vinaigrette around plate.