This Provençal vegetable stew is a celebration of summer. When made correctly, it’s not a mushy mess but a harmony where each vegetable retains its own identity and texture. My favorite way to serve it is the confit byaldi method (made famous by the movie!), which is as beautiful as it is delicious. It’s a stunning, vegan centerpiece that tastes like sunshine.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 1 hour | 1.5 hours | 2.5 hours | 6 | A labor of love |
Grab These
- 2 eggplants
- 2 zucchinis
- 2 yellow squashes
- 2 bell peppers (red and yellow)
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1/4 cup olive oil, plus more for drizzling
- Fresh thyme and basil
- Salt and pepper
Let’s Make It
First, make the sauce. Sauté the chopped onion in 2 tbsp olive oil until soft. Add the garlic, then the crushed tomatoes. Simmer for 20 minutes until thickened. Season with salt and pepper and spread this sauce in the bottom of a round baking dish.
Using a mandoline for consistency, slice the eggplants, zucchinis, and squashes into very thin, uniform rounds. Chop the bell peppers into thin strips.
Arrange the vegetable slices concentrically over the tomato sauce, alternating between eggplant, zucchini, and squash in a spiral pattern. Tuck strips of bell pepper throughout. It should look like a colorful mosaic.
Drizzle generously with olive oil, season with salt and pepper, and scatter fresh thyme over the top. Cover with parchment paper and bake at 375°F (190°C) for 1.5 hours, until the vegetables are tender and have released their juices.
Garnish with fresh basil ribbons. Serve with crusty bread to soak up the incredible juices.
My Two Cents
- Calories: About 180 per serving
- Storage: Tastes even better the next day. Keeps for up to 5 days in the fridge.
- Swaps: Add a layer of sliced potatoes for a heartier version.
- Pro-Tip: Salting the eggplant and zucchini slices and letting them drain for 30 minutes before assembling will remove excess moisture and prevent a watery ratatouille.
You Asked, I’m Answering
Q: Do I have to arrange it so perfectly?
A: Not at all! The traditional method is to chop all the vegetables and stew them together. The beautiful spiral is just for a show-stopping presentation.
Q: Can I make this in the winter?
A: You can, but the flavor won’t be the same. It’s truly a dish meant for peak-season, summer produce.