Disney Pixar's Ratatouille (Confit Byaldi)

Ingredients

• 2 tbsp olive oil (for sautéing)
• 0.5 cup onion (minced)
• 2 garlic (cloves, minced)
• 14.5 oz peeled tomatoes (canned, with juices)
• 1 cup roasted red peppers (jarred or fresh roasted, chopped)
• 1 tbsp tomato paste
• 3 sprigs fresh thyme (leaves stripped)
• salt (to taste)
• black pepper (to taste)
• 1 zucchini (large, sliced into thin rounds)
• 1 yellow squash (large, sliced into thin rounds)
• 1 eggplant (Chinese or Japanese variety for small diameter, sliced into thin rounds)
• 4 roma tomatoes (sliced into thin rounds)
• 2 tbsp olive oil (for vinaigrette)
• 1 tsp balsamic vinegar
• 1 tbsp fresh herbs (minced (thyme, parsley, or basil))

Steps

1. 1

   Begin the piperade sauce by heating olive oil in a sauce pot over medium heat. Add the minced onions and garlic, sautéing until they are translucent and fragrant.

2. 2

   Add the peeled tomatoes, roasted peppers, and tomato paste to the pot. Stir to combine.

3. 3

   Tear the leaves off your fresh herbs and sprinkle them into the sauce. Season with salt and pepper to taste.

4. 4

   Reduce the heat to medium-high and simmer for 10 to 20 minutes until the mixture is thickened and 'gooey'.

5. 5

   Transfer the sauce mixture to a blender. Blend on high speed for several minutes until the sauce is completely pureed and as smooth as possible.

6. 6

   Prepare the vegetables by cutting off the tips. Using a mandolin for consistency, slice the zucchini, yellow squash, eggplant, and roma tomatoes into very thin rounds. It is important that the vegetables have a similar diameter for the best visual effect.

7. 7

   Spread the smooth piperade sauce evenly across the bottom of a baking dish or sauce pot.

8. 8

   Layer the vegetable slices on top of the sauce, alternating between zucchini, squash, eggplant, and tomato. Arrange them in a tight, overlapping spiral pattern until the entire dish is covered in an even layer.

9. 9

   Preheat your oven to 400°F (200°C).

10. 10

    Cut a piece of parchment paper to fit the size of your dish and place it directly on top of the vegetables. Bake for 15 to 20 minutes until the vegetables are tender and cooked through.

11. 11

    While the ratatouille bakes, prepare the vinaigrette by whisking together olive oil, a touch of balsamic vinegar, and minced fresh herbs in a small bowl.

12. 12

    To serve, carefully stack a portion of the cooked vegetables in a vertical pile on a plate, attempting to retain the fanned appearance. Drizzle the herb vinaigrette over the top.

Notes

For the most authentic look, use a Chinese or Japanese eggplant, as their smaller diameter better matches the size of zucchini and roma tomatoes. This dish is excellent served immediately but the flavors develop further if left in the fridge overnight and reheated.

Nutrition per serving

• main
• vegetarian
• vegan
• gluten-free
• baked
• movie-inspired
• healthy
• summer