Classic French Ratatouille Recipe: Rustic Vegetable Stew Tutorial

This baked ratatouille, also called confit byaldi, is inspired by Chef Thomas Keller’s version and the Pixar film Ratatouille. Thin slices of zucchini, squash, eggplant, and tomatoes are neatly layered over a piperade sauce made from red bell pepper, tomatoes, aromatics, and herbs. The result is bright, elegant, and full of flavor.

This dish has been one of our most requested recipes since we recreated the ratatouille from the Pixar movie. It’s not the rustic stewed ratatouille you might expect, but this refined baked version is equally delicious and visually impressive.

The secret to this elegant preparation is the piperade sauce — a concentrated pepper-and-tomato base that gives the vegetables sweetness, depth, and brightness. While the technique takes a bit more time than a simple stew, the finished dish is worth the effort and perfect for entertaining.

If you’re looking for other festive recipes, try our holiday favorites like Christmas crack, cheesy Christmas-tree pull-apart bread, and kimchi mac and cheese. And if you have leftover turkey, our turkey chili is a great idea.

Ingredient notes

Please scroll down to the recipe card for ingredient quantities.

For the sauce:

• Red bell pepper and tomatoes – These form the piperade base. Red bell peppers give a rich color; yellow peppers work but will change the hue. Campari tomatoes are especially flavorful, but Roma or vine tomatoes are good options.
• Olive oil – Use a small amount for sautéing; it adds fragrance. Neutral oils like avocado or canola will also work.
• Shallot and garlic – The aromatics that build the sauce’s flavor. Yellow onion is an acceptable substitute for shallots.
• Red wine – A robust red (e.g., cabernet sauvignon) deepens the tomato flavor and enhances richness. If you avoid alcohol, substitute stock (see FAQ).
• Thyme and basil – Add aromatic, herbaceous notes; keep them whole for easy removal after cooking.
• Sugar, salt, and black pepper – Simple seasoning is key. Taste and adjust so the sauce complements the vegetables.

For the vegetables:

• Zucchini and summer squash – Affordable, colorful, and easy to slice thin for neat layers.
• Roma tomatoes – Consistent size and firmness make Roma tomatoes ideal for even, thin slices.
• Chinese or Japanese eggplant – Thinner and more tender than large globe eggplants, they layer and cook more evenly without bitterness.
• Olive oil – A light drizzle over the assembled vegetables improves texture and flavor.
• Salt and pepper – Light seasoning before baking.

How to make Ratatouille (movie-style)

Please scroll down to the recipe card for full quantities and timing.

Prepare the red bell peppers

1. Char or roast the peppers. For the open-flame method, place peppers directly over a gas burner and rotate with tongs until the skin is well blistered. For the oven method, wrap peppers in foil and roast at 425°F for 15–20 minutes.

2. Transfer hot peppers to a heatproof bowl and cover to steam for 5–10 minutes to loosen the skin.

3. Peel off the skin, remove stem and seeds, and roughly dice the peppers. Rinse away any loose char if needed.

Prepare the tomatoes

1. Bring a pot of water to a boil. Core each tomato and score the bottom with a shallow “X.”

2. Briefly blanch the tomatoes in the boiling water (about 10–15 seconds), then remove and peel off the skin. Chop them roughly and set aside.

Make the piperade sauce

1. Heat olive oil in a saucepan over medium heat. Sauté shallot and garlic until translucent, then add chopped bell pepper, tomatoes, thyme, and basil. Cook briefly to combine.

2. Add red wine, bring to a simmer, and reduce until about three-quarters reduced, stirring occasionally.

3. Blend the mixture until smooth, then strain through a fine sieve back into the saucepan.

4. Season with sugar, salt, and black pepper. Continue reducing on low until the sauce thickens and can hold a drawn line momentarily. Keep a lid slightly cracked to prevent splatter while allowing evaporation.

Assemble and bake

1. Preheat the oven to 375°F and place a sheet pan on the middle rack. Prepare a 12-inch oval casserole dish and cut a piece of parchment to fit over the vegetables.

2. Spread the piperade sauce evenly in the casserole dish. Reserve 1/4 cup if you want to make a piperade vinaigrette later.

3. Shingle thin slices of zucchini, squash, eggplant, and tomato in alternating order from the edge toward the center, angling them about 30–45 degrees. Keep the slices around 1/8–1/6 inch thick for even cooking and flexibility.

4. Drizzle a little olive oil over the arranged vegetables and season lightly with salt and pepper. Cover the dish with the parchment paper.

5. Bake on the sheet pan for about 45 minutes, or until the vegetables are tender but still have slight resistance. Test with a toothpick or knife in the center to check doneness.

Optional piperade vinaigrette

Whisk 1/4 cup reserved piperade sauce with 2 tablespoons olive oil, keeping the two components slightly separated for a bright finishing drizzle.

Recipe tips

• Choose vegetables with similar thickness for even cooking and a tidy shingled appearance.
• Season the piperade sauce well — the sauce carries the dish’s flavor, so taste and adjust.
• Use a mandoline to slice vegetables thinly and quickly, but handle it with care.
• Slice vegetables between 1/8 and 1/6 inch thick so they bend easily and cook evenly.

Storage and reheating

Store leftovers in an airtight container in the refrigerator for up to 5 days. Cool completely before refrigerating. Reheat gently in a skillet over low heat or in the microwave until warmed through. Note that reheating can release extra moisture, so bake or pan-fry briefly if you prefer a firmer texture.

FAQ

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