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Ratatouille/Confit Byaldi Recipe

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Louis Dang

Louis Dang

Community member

"Ratatouille can be refrigerated up to 5 days in air-tight container up to 3 months (mixture only)"
Difficulty
Medium 👍
Preparation
60 min
Baking
195 min
Resting
0 min

Ingredients

2Servings
40 g
onion chopped
40 g
carot washed, unpeeled and chopped
20 g
celery ribs, washed and chopped
6 g
butter
6 ml
olive oil
¼ tbsp
Minced garlic
¼
yellow bell pepper
¼
red bell pepper
¼
Poblano pepper
chili peppers
170 g
canned crushed tomatoes
sprigs
Fresh thyme
¼ tsp
herbes de Provence
leaves
basil
salt, pepper to taste
yellow zucchini
zucchini
eggplants
Roma tomatoes
tbsp
olive oil
¼ tsp
Minced garlic
¼ tsp
Chopped thyme

Utensils

oven, Large skillet, Freezer bag, food processor, aluminum foil, baking pan

  • Step 1/ 7

    • ¼ yellow bell pepper
    • ¼ red bell pepper
    • ¼ Poblano pepper
    • chili peppers
    • oven

    Roast bell peppers and jalapeno over the flame or in preheated 220C oven for 40 min.

  • Step 2/ 7

    • 40 g onion chopped
    • 40 g carot washed, unpeeled and chopped
    • 20 g celery ribs, washed and chopped
    • 6 g butter
    • 6 ml olive oil
    • Large skillet

    Chop onion, celery, carrots and 1 tbsp mince garlic. Add butter, olive oil and sauté the mirepoix; onion, celery and carrots for 10 min on medium-high heat.

  • Step 3/ 7

    • Freezer bag

    Steam the roasted peppers for 15 min then peel. Remove stem, membranes and seeds. Chopped peppers.

  • Step 4/ 7

    • ¼ tbsp Minced garlic
    • 170 g canned crushed tomatoes
    • sprigs Fresh thyme
    • ¼ tsp herbes de Provence
    • leaves basil
    • salt, pepper to taste
    • food processor

    Add 1 tbsp minced garlic, chopper peppers, 850g tomatoes, 3 thyme leaves, herbes de Provence, salt and pepper. Cook the mixture for 20 min. Gently puree the ratatouille mixture with basils and pour back into the skillet.

  • Step 5/ 7

    • yellow zucchini
    • zucchini
    • eggplants
    • Roma tomatoes
    • tbsp olive oil
    • ¼ tsp Minced garlic
    • ¼ tsp Chopped thyme
    • aluminum foil
    • baking pan

    Cut zucchinis, eggplants, tomatoes into 1.5mm round. Arrange a strip of alternating slides of these. Season with salt, pepper, olive oil, garlic and thyme. Cover ratatouille with foil.

  • Step 6/ 7

    Preheat oven to 150C and cook slowly for 190 min. Remove foil and cook for 45 min at 190C.

  • Step 7/ 7

    The veggies will then roasted acquiring additional flavor through caramelization. Sprinkle some minced fresh basil before serving. Bon appétit!

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