What is confit byaldi?

Confit byaldi is a refined version of ratatouille made with thinly sliced vegetables layered in a spiral. It’s slow-roasted over a garlicky pepper base until tender and caramelized. This modern take was created by chef Thomas Keller and popularized in the film Ratatouille.

Is ratatouille French or Italian?

Ratatouille is a classic French dish from the Provence region. It’s made with summer vegetables like eggplant, zucchini, and tomato—typically cooked low and slow with olive oil and herbs.

How is ratatouille traditionally served?

Ratatouille is traditionally served warm or at room temperature with crusty bread, rice, or white beans. It’s also great cold the next day—spooned over toast, tucked into wraps, or layered in grain bowls.

Ratatouille (Confit Byaldi) | Olives for Dinner

Name: Ratatouille (Confit Byaldi)
Prep time: 45 min
Cook time: 2 h 30 min
Total time: 3 h 15 min
Cuisine: French
Ingredients: 1 tablespoon olive oil; 1/2 small onion, chopped; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/2 teaspoon red pepper flakes; 5 cloves garlic, thinly sliced; 2 tablespoons flat-leaf parsley, chopped; 2 tablespoons fresh basil, chopped; 1/2 cup crushed Roma tomatoes (prepared or canned); 1/2 small onion, sliced; 1 small zucchini, sliced thin on a mandoline; 1 small squash, sliced thin on a mandoline; 1 small eggplant, sliced thin on a mandoline; 1 ripe tomato, chopped; extra parsley, chopped (for serving); handful of oil-cured olives, chopped (for serving)

Description

This layered ratatouille recipe is a love letter to late-summer vegetables—slow-roasted, herby, and full of sun-soaked flavor. Thin slices of zucchini, squash, and eggplant nestle into a garlicky tomato base, then roast until the edges caramelize and the centers turn jammy and soft. It’s part kitchen meditation, part knockout main dish.

Ingredients

1 tablespoon olive oil
1/2 small onion, chopped
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
5 cloves garlic, thinly sliced
2 tablespoons flat-leaf parsley, chopped
2 tablespoons fresh basil, chopped
1/2 cup crushed Roma tomatoes (prepared or canned)
1/2 small onion, sliced
1 small zucchini, sliced thin on a mandoline
1 small squash, sliced thin on a mandoline
1 small eggplant, sliced thin on a mandoline
1 ripe tomato, chopped
extra parsley, chopped (for serving)
handful of oil-cured olives, chopped (for serving)

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Instructions

Start the sauce base: In a small cast-iron pan, heat the olive oil over low heat. Add the chopped onion and let it cook gently for about 5 minutes. Sprinkle in the thyme, oregano, salt, and red pepper flakes. Let the mixture simmer without stirring for 15 minutes.
Add the aromatics: Stir in the sliced garlic and continue to simmer for another 10 minutes, stirring occasionally. Add the chopped parsley, basil, and crushed tomatoes. Stir well and let everything simmer for 5 more minutes.
Preheat the oven to 250°F (120°C).
Build the base layer: Remove the pan from the heat and carefully lay the thinly sliced onion over the tomato-garlic mixture in an even layer.
Layer the vegetables: Begin in the center of the pan by placing one slice of zucchini. Layer one slice of squash slightly overlapping, followed by one slice of eggplant. Continue this pattern—zucchini, squash, eggplant—in a spiral until the pan is filled. It should take about 20 minutes to complete the spiral.
Top and cover: Sprinkle the chopped tomato over the layered vegetables. Cover the pan with a round piece of parchment paper, then seal the pan with foil.
Bake low and slow: Place the covered pan into the oven and bake for 2 hours.
Finish at high heat: After 2 hours, remove the foil and parchment. Increase the oven temperature to 400°F (200°C) and continue baking for 20–30 minutes, or until the top is lightly browned and caramelized.
Serve: Sprinkle with extra chopped parsley and oil-cured olives before serving. Serve this ratatouille warm or at room temperature with crusty bread or a drizzle of olive oil.

Notes

Leftovers? Even better. This ratatouille gets deeper and more jammy after a day in the fridge. The herbs settle in, and the flavors really come alive.
How to store: Let it cool completely, then cover and refrigerate for up to 3–4 days. A glass container with a lid works great.
How to reheat: Warm in a 350°F oven for about 15–20 minutes until heated through, or microwave individual portions in 30-second bursts.
Can you eat it cold? Absolutely. It’s amazing chilled, especially with a drizzle of olive oil or spooned over grains or toast.
Freezer-friendly? Not ideal. Because of the delicate slicing and presentation, this layered ratatouille doesn’t freeze well. Save it for fridge leftovers instead.
Serving tip: This layered ratatouille shines with a crusty baguette, a scoop of rice or couscous, or as a side next to creamy white beans or a swipe of vegan goat cheese.

Prep Time: 45 minutes
Cook Time: 2 hours 30 minutes
Category: Dinner
Method: Baked
Cuisine: French