Classic Baked Ratatouille (Confit Byaldi Style)

📝 Ingredients

For the Sauce:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, finely chopped
• 1 can (400g) crushed tomatoes
• Salt & pepper, to taste
• 1 teaspoon sugar (optional, to balance acidity)
• Fresh basil or thyme, chopped

For the Veggies:

• 1 zucchini, thinly sliced
• 1 yellow squash, thinly sliced
• 1 Japanese eggplant or regular eggplant, thinly sliced
• 1 red bell pepper, thinly sliced into rings
• 1 yellow bell pepper, sliced
• 1 Roma tomato, thinly sliced

For the Herb Oil:

• 2 tablespoons olive oil
• 1 teaspoon fresh thyme or rosemary, chopped
• Salt & black pepper, to taste

Garnish:

• Fresh thyme, basil, or microgreens

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🍳 Instructions

1. Make the Tomato Sauce
   • Heat olive oil in a pan over medium heat.
   • Sauté onion and garlic until fragrant (about 3–4 minutes).
   • Add chopped red pepper and cook for 2–3 minutes more.
   • Stir in crushed tomatoes, salt, pepper, and sugar.
   • Simmer uncovered for 10–15 minutes. Stir in herbs and blend for a smooth consistency if desired.
2. Prepare the Vegetables
   • Wash and thinly slice all vegetables into uniform rounds using a sharp knife or mandoline slicer.
3. Assemble the Ratatouille
   • Spread the sauce evenly in a baking dish.
   • Arrange alternating slices of zucchini, eggplant, squash, tomato, and bell peppers over the sauce in a spiral or overlapping line pattern.
   • Drizzle with herb oil and season with more salt & pepper.
4. Bake
   • Cover with foil and bake at 375°F (190°C) for 35–40 minutes.
   • Uncover and bake for an additional 10–15 minutes, until the vegetables are tender and slightly caramelized.
5. Garnish & Serve
   • Top with fresh herbs before serving.
   • Serve warm with crusty bread or as a side dish to meat or grains.

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🔄 Tips & Variations

• Use pesto or goat cheese crumbles for a twist.
• Add balsamic vinegar to the sauce for more depth.
• This dish stores well and tastes even better the next day!