🧂 Ingredients

• 1 medium eggplant
• 1 medium zucchini
• 1 medium yellow squash
• 1 red bell pepper
• 1 yellow bell pepper
• 1 medium onion
• 4 cloves garlic
• 4 medium ripe tomatoes
• 3 tbsp olive oil (extra virgin)
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried oregano
• ½ tsp crushed red pepper flakes
• 2 tbsp fresh basil, chopped
• 1 tsp sugar

📖 Instructions

🥣 1. Traditional Country-Style (Rustic Stew)
The original Provençal method:
✅ Best for: Home cooking, bold flavor blending
🔪 Veggies are chopped/diced

🔥 Cooking Instructions:
In a large skillet or Dutch oven, heat 2 tablespoons olive oil over medium heat.
Add chopped onions and sauté for 5 minutes, until softened.
Stir in minced garlic, diced eggplant, and diced bell peppers. Cook for 8–10 minutes, or until the eggplant begins to soften.
Add diced zucchini and yellow squash. Cook for another 5 minutes, stirring occasionally.
Add chopped tomatoes, salt, pepper, thyme, oregano, and a pinch of sugar (optional).
Simmer uncovered on low for 30–40 minutes, until tender and rich. Add a splash of water if it dries out.
Stir in fresh basil 🌿 just before serving.

🍽️ 2. Confit Byaldi Style (Sliced & Baked)
Made famous by Chef Thomas Keller and Pixar's Ratatouille.
✅ Best for: Elegant presentation, elevated dining
🔪 Veggies are thinly sliced

🔥 Cooking Instructions:
🫕 Make the base sauce:
In a skillet, heat 2 tbsp olive oil. Sauté chopped onion, minced garlic, and 1–2 chopped tomatoes for about 10 minutes, until soft and slightly reduced. Season with salt, pepper, and herbs (thyme, oregano).
→ Spread this sauce evenly across the bottom of a baking dish (round or rectangular).
🔪 Layer the sliced vegetables:
Arrange overlapping slices of eggplant, zucchini, yellow squash, and tomato in a spiral or rows over the sauce. Alternate colors for a beautiful effect.
🧂 Season & drizzle:
Sprinkle with salt, pepper, a little fresh thyme, and olive oil.
🔥 Cover & bake:
Place a round of parchment paper over the top (cut to fit). Bake at 300°F (150°C) for 1.5 to 2 hours, until tender but not mushy.
✨ Finish:
Remove the parchment and optionally broil for 3–5 minutes to lightly brown the top. Garnish with chopped fresh basil.

🍅 Serving Suggestions
Rustic: Serve with crusty bread or over couscous/polenta
Byaldi: Serve on its own or as a side to roast meats or fish
Next-day tip: Flavors deepen beautifully—reheat gently or serve cold as a salad

🌟 Tips & Variations
Roast first: For deeper flavor, roast sliced veggies before layering
Add olives or capers: For a briny Provençal twist
Make it spicy: Add red pepper flakes or a dash of harissa
Confit Byaldi Style, use a food processor or mandoline: For quick, even slicing

🍷 Best Wine Pairings for Ratatouille:
1. Red Wines:
Côtes du Rhône (Grenache, Syrah, Mourvèdre blend) — Medium-bodied with bright red fruit, earthy and herbal undertones that echo the thyme, oregano, and basil in the dish.

Chianti (Sangiovese) — High acidity and cherry flavors balance the tomato’s tang and the veggies’ richness.

Pinot Noir — Light to medium body with subtle earthiness and fruit, a great match for the gentle smokiness and herbs.