Confit Byaldi Ratatouille


How to make Confit Byaldi Ratatouille from Ratatouille |

Name: Confit Byaldi Ratatouille

Inspired by: Ratatouille

Serving Size: serves 4

Secret Ingredient: Fresh herbs

"Last night, I experienced something new, an extraordinary meal from a singularly unexpected source." - Anton Ego

Chef's Note

This is the actual recipe that inspired the animators of the movie Ratatouille and was published in the New York Times. It was originally cooked by Thomas Keller.


Making the Piperade

You will need:

  • 1/2 each of red, orange, and yellow bell peppers
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon minced garlic
  • 1/2 cup finely diced yellow onion
  • 3 peeled, seeded, and diced tomatoes
  • 1 sprig thyme
  • 1 sprig parsley
  • 1/2 a bay leaf
  • Kosher salt, as desired


  1. Preheat oven to 450 degrees F (232 degrees C).
  2. Remove the seeds and ribs from the pepper halves.
  3. Place pepper halves cut side down on a foil-lined sheet.
  4. Cook in oven until skin begins to peel (about 15 minutes).
  5. Remove from oven and let cool.
  6. Meanwhile, heat oil, garlic, and onion in a saucepan over low heat (about 8 minutes).
  7. Add diced tomatoes, thyme, parsley, and bay leaf.
  8. Cook over low heat until mixture is soft but has not browned, and most of the liquid has evaporated (about 10 minutes).
  9. Peel and mince pepper halves, and add to saucepan.
  10. Cook until mixture is softened through.
  11. Remove herbs from mixture and season with salt.
  12. Set aside one tablespoon of piperade.
  13. Spoon the rest of the piperade into an 8-inch pan. Spread to cover the bottom of the pan.

Making the Vinaigrette

You will need:

  • Extra tablespoon of piperade
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon balsamic vinegar
  • Assorted fresh herbs (thyme flowers, chervil, thyme)
  • Kosher salt and freshly ground pepper, as desired


  1. In a small bowl, combine all ingredients. Set aside.

Completing the Confit Byaldi

You will need:

  • 1 zucchini
  • 1 Japanese eggplant
  • 1 yellow summer squash
  • 4 Roma tomatoes
  • 1/2 teaspoon minced garlic
  • 2 teaspoons olive oil
  • Thyme leaves
  • Kosher salt and freshly ground pepper, as desired
  • Skillet spread with piperade
  • Vinaigrette


  1. Preheat oven to 275 degrees F (135 degrees C).
  2. Slice zucchini, eggplant, summer squash, and tomatoes into thin (1/16 inch) rounds.
  3. Arrange rounds on top of the piperade mixture in the 8-inch pan. Rounds should overlap as in the pictures above and alternate in the order: tomato, summer squash, zucchini, eggplant.
  4. Continue until the pan has been filled with vegetables.
  5. Pour spoonfuls of vinaigrette evenly over the pan.
  6. Cover the entire pan with foil, and seal.
  7. Cook until soft (about 2 hours).
  8. Remove the foil from the pan and bake for 30 minutes more. (If the dish has become juicy, heat on medium-low until the juices have evaporated.)
  9. Place the pan under a heated broiler until browning occurs.
  10. Using a spatula, serve a quarter portion of the dish to each guest.
  11. As you serve, rotate the spatula in a right angle to guide the vegetable rounds into the shape of a fan.
  12. Using a spoon, dribble some of the extra vinaigrette around the byaldi for a gourmet finish.

More Pictures

How to make Confit Byaldi Ratatouille from Ratatouille |

How to make Confit Byaldi Ratatouille from Ratatouille |