Perfect Layered Ratatouille (Confit Byaldi Style)

Name: Ratatouille
Cuisine: French
Ingredients: 1/2 onion; 1 small carrot; 3 roasted red peppers; 2 tbsp olive oil; 4 cloves garlic; 14.5 oz can crushed tomatoes; 2 tsp herbs de provence; 1.5 tsp kosher salt; 0.5 tsp black pepper; 1 eggplant; 2 medium zucchini; 1 yellow summer squash; 5 Roma tomatoes; 1 tbsp fresh herbs (thyme and parsley); 1/4 cup olive oil; 3 cloves garlic; salt and pepper

French · Organized from the video by Downshiftology

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Ingredients

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Steps

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1
In a 12 inch oven safe pan, heat 2 tbsp olive oil over medium-high heat.
🔥 medium-high heat
2
Add the diced onion and grated carrot; saute for 4 to 5 minutes until softened.
🔥 saute⏱ 4 to 5 minutes
3
Add 4 minced garlic cloves to the pan and stir for 1 minute.
⏱ 1 minute
4
Stir in 14.5 oz of crushed tomatoes, 3 diced roasted red peppers, 2 tsp herbs de provence, 1.5 tsp kosher salt, and 0.5 tsp black pepper. Reduce heat to low, cover, and simmer for 10 minutes.
🔥 simmer⏱ 10 minutes
5
While the sauce simmers, thinly slice the eggplant, 2 zucchini, 1 yellow summer squash, and 5 Roma tomatoes using a mandoline.
💡 If using large eggplant, slice rounds into quarters to match the size of other vegetables.
6
Transfer the sauce to a blender or use an immersion blender to blend until smooth, then pour it back into the pan.
💡 Do not blend directly in the pan to avoid splattering.
7
Arrange the sliced vegetables in the pan in a circular pattern, alternating layers (e.g., zucchini, tomato, eggplant, zucchini, squash) to create a tight stack.
💡 The sauce depth will help the vegetables stand upright.
8
In a small bowl, combine 1/4 cup olive oil, 1 tbsp chopped fresh herbs, 3 minced garlic cloves, and salt/pepper to taste. Drizzle the dressing over the layered vegetables.
9
Cover the pan with a lid or foil and bake in a preheated 375°F oven for 40 minutes.
🔥 375°F⏱ 40 minutes
10
Remove the cover and bake uncovered for another 20 minutes until vegetables are tender and the top is golden.
⏱ 20 minutes

Tips

If using large eggplant rounds, slice them into quarters to better match the size of the zucchini.
Using a Chinese or Japanese eggplant provides a size more consistent with zucchini.
The two-stage cooking process (steaming under cover, then caramelizing uncovered) ensures tender-yet-roasted texture.
For a fancy 'Disney' plating, use a ring mold to stack the veggies before serving.

This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Downshiftology on YouTube

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