Baked Ratatouille (Confit Byaldi) + Video Recipe

I created a Confit Byaldi from layers of eggplant, zucchini and peppers nestled in a glossy tomato and bell pepper sauce with melted cheese, and a single unexpected ingredient gives the dish a surprising twist.

I never thought sliced eggplant could look this cinematic but Confit Byaldi makes a weekday dinner feel like a discovery. I shot a video because watching the layers go from plain to oozing mozzarella is oddly hypnotic, you kinda want to poke it.

There is a slow patience to it that tricks you, it looks formal but it’s forgiving. I like that it’s bold without trying too hard, the sort of dish that surprises guests and makes you ask why you waited so long.

If you like veggies that behave like something decadent, this will make you curious.

Ingredients

• Eggplant: Meaty, low calorie, has fiber and some potassium, soaks flavors, can be a bit bitter.
• Tomatoes: Acidic and sweet, full of vitamin C and lycopene, adds brightness and moisture.
• Zucchini: Mild, watery veg, low carb, gives bulk and tender texture when baked.
• Red bell pepper: Sweet, vitamin rich, adds color and natural sugar, roasts to deepen flavor.
• Olive oil: Healthy fats, helps absorb fat soluble vitamins, coats veggies for nice browning.
• Garlic: Sharp and savory, small protein, powerful aroma, mellows and sweetens when roasted.
• Basil: Fragrant, adds fresh herbal zip, pairs with tomatoes and cheese, very perishable.
• Parmesan: Umami rich, adds salty savory punch and protein, gratin forms tasty golden crust.

Ingredient Quantities

• 1 large eggplant (about 1 lb)
• 2 medium zucchini (about 10 oz each)
• 2 medium yellow squash (about 8 to 10 oz each)
• 4 medium plum tomatoes (Roma) (about 1 lb)
• 1 large red bell pepper
• 1 small yellow onion (about 6 oz)
• 3 cloves garlic
• 1 cup tomato passata or crushed tomatoes (about 14 oz)
• 3 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon sugar optional
• 1 tablespoon balsamic vinegar optional
• 3 to 4 sprigs fresh thyme or 1 teaspoon dried thyme
• 1/4 cup fresh basil leaves packed
• 1 cup shredded mozzarella (about 4 oz)
• 1/2 cup freshly grated Parmesan cheese (about 1 oz)
• 2 tablespoons breadcrumbs optional

How to Make this

1. Preheat oven to 375 F (190 C). Slice the eggplant, zucchini, yellow squash and Roma tomatoes into thin rounds, about 1/8 inch thick; trim and seed the red bell pepper and cut into small pieces, finely chop the yellow onion and mince the 3 garlic cloves. Sprinkle the eggplant with a pinch of the kosher salt and let sit 10 minutes, then pat dry with paper towels to avoid soggy slices.

2. Make the sauce: heat 2 tablespoons of the olive oil in a skillet over medium heat, sauté the chopped onion until soft, add the garlic and cook 30 seconds, then add the chopped bell pepper and 4 chopped plum tomatoes. Stir in 1 cup tomato passata, the thyme sprigs (or 1 tsp dried thyme), the remaining kosher salt (about the rest of the 1 teaspoon) and 1/2 teaspoon black pepper. If you want it sweeter add 1 teaspoon sugar, and if you want more depth add 1 tablespoon balsamic vinegar. Simmer 10 to 12 minutes until slightly thickened, remove thyme stems and stir in most of the basil leaves leaving some for garnish.

3. (Optional hack) For a sweeter deeper pepper flavor, char the whole red pepper under the broiler or over a gas flame until blackened, let steam in a bowl covered with plastic, peel off the skin and then chop before adding to the sauce. That step takes a little extra time but it’s worth it.

4. Spread the tomato and pepper sauce evenly in a 9×13 inch or similar baking dish, creating a thin bed of sauce so the bottom is covered.

5. Arrange the vegetable slices on top of the sauce in tight, overlapping rows alternating eggplant, zucchini, yellow squash and tomato so the dish looks pretty and bakes evenly. Tuck small thyme leaves between some slices if you like.

6. Drizzle the remaining 1 tablespoon olive oil over the arranged vegetables and season lightly with a little extra black pepper (the salt is already in the sauce). Cover the dish tightly with foil or a parchment layer and bake for 35 to 40 minutes, until the vegetables are tender when pierced with a knife.

7. Remove the foil, sprinkle 1 cup shredded mozzarella and 1/2 cup grated Parmesan evenly over the top, and if you want a crunchy finish sprinkle 2 tablespoons breadcrumbs. Return to the oven uncovered and bake another 10 to 12 minutes until the cheese is melted and starting to brown. Or broil for 1 to 3 minutes to get a golden top but watch it closely so it doesnt burn.

8. Let the casserole rest about 10 minutes so it firms up a bit, then garnish with the remaining fresh basil leaves and a few thyme sprigs, drizzle a little extra virgin olive oil or a tiny splash of balsamic if you used none earlier, slice and serve warm.

Equipment Needed

1. 9 by 13 inch baking dish or similar casserole pan
2. Large skillet for making the tomato and pepper sauce
3. Chef knife and a small paring knife for trimming and detail work
4. Cutting board (one for veg so you dont cross contaminate)
5. Mandoline or a very sharp knife for thin even slices
6. Wooden spoon or heatproof spatula for stirring the sauce
7. Measuring cups and measuring spoons
8. Cheese grater or microplane for the mozzarella and Parmesan
9. Aluminum foil or parchment paper plus paper towels for patting the eggplant dry

FAQ

Baked Ratatouille (Confit Byaldi) + Video Recipe Substitutions and Variations

• Eggplant: dont have eggplant? use large portobello or sliced cremini mushrooms for a similar meaty bite, or just add extra zucchini (same weight) if you want milder flavor.
• Zucchini / yellow squash: swap with pattypan or Japanese (long) eggplant, or thinly sliced yellow potatoes for a heartier bake but cook a bit longer.
• Plum tomatoes / passata: use a 14 oz can crushed tomatoes, or crush whole peeled canned tomatoes by hand, or roast halved cherry tomatoes and mash them.
• Mozzarella / Parmesan: use fontina or provolone for good melting, or pecorino/aged cheddar for stronger flavor; for dairy free try vegan mozzarella or a sprinkle of nutritional yeast.

Pro Tips

1) Salt and press the eggplant longer if it seems watery. Let slices sit 15 to 20 minutes, then really press them with paper towels or a clean kitchen towel so the bake doesn’t turn soggy.

2) Keep slices the same thickness. A mandoline helps a lot — aim about 1/8 inch. If they vary, thinner bits overcook while thicker bits stay raw.

3) Char the red pepper for real depth, but if you dont have time grab jarred roasted peppers. Either way pat them dry so extra moisture doesn’t water down the sauce.

4) To get a firmer, less runny casserole, drain or blot very juicy tomato slices before arranging, and sprinkle the top with breadcrumbs or extra grated hard cheese before the final bake. Let the dish rest 10 minutes after baking so it sets up and slices cleanly.