Ratatouille/Confit Byaldi Recipe

Based on 1 ratings

Louis Dang

Community Member

“Ratatouille can be refrigerated up to 5 days in air-tight container up to 3 months (mixture only)”

Difficulty

Medium 👍
60
min.
Preparation
195
min.
Baking
0
min.
Resting

Ingredients

Servings:-10+
200 g onion chopped
200 g carot washed, unpeeled and chopped
100 g celery ribs, washed and chopped
30 g butter
30 ml olive oil
1 tbsp Minced garlic
yellow bell pepper
red bell pepper
Poblano pepper
chili peppers
850 g canned crushed tomatoes
3 sprigs Fresh thyme
1 tsp herbes de Provence
3 leaves basil
salt, pepper to taste
yellow zucchini
zucchinis
eggplants
Roma tomatoes
2 tbsp olive oil
1 tsp Minced garlic
1 tsp Chopped thyme
Metric
Imperial

Utensils

  • oven
  • Large skillet
  • Freezer bag
  • food processor
  • aluminum foil
  • baking pan
  • Step 1/7

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

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

  • Step 2/7

    • 200 g onion chopped
    • 200 g carot washed, unpeeled and chopped
    • 100 g celery ribs, washed and chopped
    • 30 g butter
    • 30 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

    • 1 tbsp Minced garlic
    • 850 g canned crushed tomatoes
    • 3 sprigs Fresh thyme
    • 1 tsp herbes de Provence
    • 3 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
    • zucchinis
    • eggplants
    • Roma tomatoes
    • 2 tbsp olive oil
    • 1 tsp Minced garlic
    • 1 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!