Classic French Ratatouille Recipe: How to Make Authentic Provençal Stew

This baked ratatouille, also known as confit byaldi, was popularized by Chef Thomas Keller and inspired the version seen in the Pixar film Ratatouille. Thin slices of zucchini, yellow squash, Chinese eggplant, and Roma tomatoes are arranged in overlapping layers over a vibrant piperade — a sweet red pepper and tomato sauce flavored with shallot, garlic, herbs, and a splash of red wine. The result is elegant, bright, and packed with flavor.

This particular rendition has become one of our most requested recipes after featuring it on our YouTube channel. It’s a faithful recreation of the film’s baked ratatouille, focusing on neat layers and a silky piperade that really elevates the vegetables.

While this is not a traditional stewed ratatouille, it’s a refined, baked variation with pronounced flavors from the piperade. The method takes a little more time than a rustic stew, but it’s worth the effort—especially for special dinners or when you want an impressive vegetable main or side.

If you enjoy holiday dishes, consider trying some of our other favorites for festive gatherings. And if you happen to have leftover turkey, our turkey chili is a great way to use it up.

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Ingredient notes

See the recipe card below for exact ingredient quantities.

For the sauce:

• Red bell peppers and tomatoes – The base of the piperade. Red peppers lend a deep red color and a sweet flavor; yellow peppers work but change the color. Campari tomatoes are ideal for flavor, though Roma or vine tomatoes are fine.
• Olive oil – A small amount to sauté the aromatics. Olive oil adds fragrance, but neutral oils like avocado or canola can be used.
• Shallot and garlic – The aromatic backbone of the sauce. Substitute yellow onion for shallot if needed.
• Red wine – A splash of robust red wine (cabernet or a red blend) deepens and brightens tomato-based sauces. If you prefer not to use alcohol, substitute unsalted vegetable or chicken stock and adjust seasoning.
• Thyme and basil – Add fresh herbal notes. Keep whole sprigs for easy removal after simmering.
• Sugar, salt, and black pepper – Simple seasonings that balance acidity and round out the piperade. Taste and adjust — the sauce is central to this dish.

For the vegetables and assembly:

• Zucchini and yellow squash – Common, colorful, and easy to slice thinly. They add contrast and texture to the layered presentation.
• Roma tomatoes – Uniform in size, making them ideal for neat, even slices. Choose firm but ripe tomatoes for easy thin slicing.
• Chinese or Japanese eggplant – These varieties are thinner and more tender than larger globe eggplant, making them better for tight, flexible layers without bitterness.
• Olive oil – A light drizzle over the layered vegetables before baking helps with browning and flavor.
• Salt and pepper – To lightly season the vegetable layers.

How to make the ratatouille

Full recipe and exact amounts are in the recipe card below.

Preparing the red bell peppers

1. Char or roast the peppers. You can char them directly over a gas flame, rotating with tongs until much of the skin is blackened, or roast wrapped in foil at 425°F for 15–20 minutes. Place hot peppers in a covered bowl to steam for 5–10 minutes.

2. Peel the skin by rubbing or peeling once cooled, rinse any char residue, then remove stem and seeds. Roughly dice and set aside.

Preparing the tomatoes

1. Blanch the tomatoes by bringing a pot of water to a boil. Core each tomato and score a small “X” on the bottom, then immerse in the hot water for 10–15 seconds.

2. Remove skins when cool enough to handle, then chop and set aside.

Make the piperade sauce

1. Heat olive oil in a saucepan over medium heat. Sauté shallot and garlic until translucent, then add the diced peppers, tomatoes, thyme, and basil and cook briefly.

2. Add red wine, bring to a simmer, and reduce until roughly three-quarters of the volume remains, stirring occasionally.

3. Blend the mixture until very smooth and strain through a sieve. Return to the pan, season with sugar, salt, and pepper, and reduce on low until the sauce is thick enough that you can draw a line through it without it closing immediately.

Pro tip: Keep a lid slightly ajar while reducing; the sauce can splatter as it thickens.

Assemble and bake

1. Preheat the oven to 375°F and place a sheet pan on the middle rack. Prepare a 12-inch oval casserole and an oval parchment cut to fit.

2. Pour most of the piperade into the casserole, reserving about 1/4 cup if you want to make a piperade vinaigrette. Level the sauce in the pan.

3. Shingle the vegetable slices in alternating order (zucchini, squash, eggplant, tomato) from the edge toward the center, angling slices slightly so they overlap neatly.

Pro tip: Pre-arrange the slices on a tray while the sauce reduces to speed up assembly.

4. Drizzle a little olive oil over the arranged vegetables, season with salt and pepper, and cover with the oval parchment.

5. Bake on the sheet pan for about 45 minutes, or until the vegetables are tender when tested with a toothpick or knife. They should retain slight resistance but not be raw. Adjust baking time to your preferred doneness.

Optional piperade vinaigrette

Whisk the reserved 1/4 cup piperade with 2 tablespoons olive oil briefly; keep the mixture slightly separated for a vinaigrette-like finish.

Recipe tips

• Choose vegetables that are similar in thickness to keep the layers uniform and attractive.
• Season the piperade well — this sauce defines the dish, so balance acidity and sweetness to taste.
• Use a mandoline for quick, even slices, but handle it carefully — the blade is extremely sharp.
• Slice vegetables thinly (about 1/8″ to 1/6″) so they cook evenly and layer smoothly.

Storage and reheating

Store leftovers in an airtight container in the refrigerator for up to 5 days. Cool completely before refrigerating. Reheat gently in a skillet on the stovetop or in the microwave until warmed through. Note: the longer the dish sits, the more moisture the vegetables release, which can affect texture.

FAQ

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📖 Recipe

Ratatouille

This baked ratatouille (confit byaldi) layers zucchini, squash, Chinese eggplant, and Roma tomatoes over a silky piperade — a red bell pepper and tomato sauce scented with shallot, garlic, herbs, and red wine. Elegant, bright, and perfect for a special meal.

Prep Time1 hr

Cook Time45 mins

Total Time1 hr 45 mins

Yield: 4 servings

Ingredients

For the sauce:

• 2 red bell peppers
• 1 lb tomatoes (Campari, Roma, or vine)
• 2 tbsp olive oil
• 2 large shallots, peeled and roughly chopped
• 4 cloves garlic, roughly chopped
• 1/2 cup red wine (preferably Cabernet Sauvignon) or unsalted stock
• 4 sprigs thyme
• 1 sprig basil
• 1 tsp kosher salt (or fine salt)
• 2 tsp granulated sugar
• Black pepper, to taste

For the rest of the dish:

• 4–5 Roma tomatoes, sliced 1/8″ width-wise
• 1–2 yellow squash, sliced 1/8″
• 1–2 zucchini, sliced 1/8″
• 1 Chinese or Japanese eggplant, sliced 1/8″
• 2 tbsp olive oil, plus more for drizzling
• Kosher salt and cracked black pepper

Instructions

For the red bell peppers

1. Char or roast peppers until skins are blackened. Place in a covered bowl to steam for 5–10 minutes.
2. Peel off skins, remove stems and seeds, then roughly dice the peppers. Set aside.

For the tomatoes

1. Bring a pot of water to a boil. Core and score an “X” on the bottom of each tomato.
2. Remove tomatoes after 10–15 seconds in the hot water, peel, and chop. Set aside.

Make the piperade

1. Heat 2 tbsp olive oil in a saucepan over medium heat. Sauté shallot and garlic until translucent.
2. Add the prepared peppers, chopped tomatoes, thyme, and basil and cook briefly. Add red wine (or stock), bring to a simmer, and reduce until about three-quarters concentrated (about 30 minutes).
3. Discard herbs, blend until smooth, strain, return to the pan, and season with sugar, salt, and pepper. Reduce on low until slightly thickened. Keep warm.

Assemble and bake

1. Preheat oven to 375°F and place a sheet pan on the middle rack. Prepare an oval casserole and an oval parchment cut to fit.
2. Spoon piperade into the casserole and level. Reserve 1/4 cup for vinaigrette if desired.
3. Shingle the vegetable slices in alternating order from the edge to the center, keeping them tightly overlapped (about 1/8″–1/6″ slices).
4. Drizzle a little olive oil over the vegetables, season with salt and pepper, and cover with the parchment.
5. Bake for about 45 minutes, or until vegetables are tender but still have a slight bite. Serve warm with extra piperade or the piperade vinaigrette.

Optional piperade vinaigrette

Whisk 1/4 cup reserved piperade with 2 tbsp olive oil briefly and serve alongside the baked ratatouille.

Notes

• Wine substitution: Use unsalted stock and adjust seasoning; a splash of vinegar can restore brightness.
• Peeling peppers and tomatoes enhances the sauce’s texture and flavor but can be skipped if short on time.
• Cooking times may vary with different casserole materials; ceramic pans may need 5–10 minutes more than metal pans.

Recommended equipment

• Mandoline (for even slicing)
• Blender or immersion blender
• Metal tongs (for charring peppers)
• 12-inch oval casserole pan

Nutrition

Calories: 263.5 kcal | Carbohydrates: 43.3 g | Protein: 5.7 g | Fat: 8 g. See recipe card for full breakdown.

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