I just made a Confit Byaldi that stacks silky eggplant, zucchini, and tomatoes under bubbly cheese and honestly it’s the kind of veggie dinner that makes everyone stop complaining and eat.

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I’m obsessed with this Baked Ratatouille Recipe because it’s loud, cheesy, and actually makes vegetables feel like the main event. Confit Byaldi is the fancy name my friends roll their eyes at, but I love it anyway.

Layers of thin eggplants get smothered in a vibrant sauce under a blanket of melting mozzarella that pulls like it means it. And every bite has this charred-sweet thing going on.

I eat it straight from the baking dish with zero shame. No pretending it’s delicate.

It’s messy, smart, and totally worth the dive. Trust me, you’ll want seconds and maybe thirds too.

Ingredients

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Eggplants: meaty, smoky texture that soaks up sauce and makes it hearty.
Zucchinis: tender, mild bite; they keep things light and fresh.
Yellow squash: sweeter, softens quickly; adds color and gentle sweetness.
Ripe tomatoes: juicy, bright layer that keeps everything moist and tangy.
Plum tomatoes for sauce: denser, saucy backbone that won’t water down.
Red bell pepper roasted: caramelized sweetness and smoky depth, it’s lovely.
Onion: sweet-savory base that melts into the sauce, very comforting.
Garlic: punchy aroma, little goes a long way for savory warmth.
Olive oil: silky richness; it coats veggies and ties flavors together.
Tomato paste: concentrated tomato oomph, gives sauce body and color.
Crushed tomatoes or passata: smooth tomato base, keeps it saucy and cohesive.
Balsamic vinegar: tangy-sweet pop, optional but it brightens things up.
Sugar: balances tomato acid; subtle and quietly necessary.
Herbes de Provence or herbs: earthy, herbal notes that smell like summer.
Fresh basil: bright, peppery finish; tear it over hot slices.
Salt and pepper: basic but crucial; they sharpen every single element.
Mozzarella or provolone: melty, gooey comfort that makes it irresistible.
Parmesan or Pecorino: salty, nutty top layer for savory crunch.
Butter: little dots of richness that give a glossy finish.
Fresh parsley: fresh green lift for color and a mild herbal bite.

Ingredient Quantities

2 medium eggplants about 1 1/2 lb total, thinly sliced (1/8 inch)

2 medium zucchinis about 1 lb, thinly sliced

1 large yellow squash, thinly sliced

3 large ripe tomatoes plus 2 plum tomatoes for sauce, thinly sliced for layering

1 large red bell pepper roasted peeled and finely chopped

1 medium onion finely chopped

3 to 4 cloves garlic minced

2 tbsp olive oil for sauce plus 2 to 3 tbsp for drizzling over veggies

1 tbsp tomato paste

1 cup canned crushed tomatoes or passata for the sauce

1 tsp balsamic vinegar (optional but nice)

1 tsp sugar (to balance acidity)

1 tsp dried herbes de Provence or 1 tbsp chopped fresh thyme and rosemary mixed

Handful fresh basil leaves torn, for finish

Salt and freshly ground black pepper to taste

1 cup shredded mozzarella or provolone for melting

1/2 cup grated Parmesan or Pecorino for topping

2 tbsp unsalted butter cut into small bits for dotting the casserole

Fresh parsley chopped for garnish optional

How to Make this

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1. Preheat oven to 375 F (190 C). Slice eggplants, zucchinis, yellow squash and the 3 large tomatoes very thinly, about 1/8 inch, and set aside on paper towels so eggplant can sweat a bit with a sprinkle of salt if you like.

2. Roast the red bell pepper over a gas flame or under broiler until charred, put it in a bowl covered with plastic for 10 minutes, peel, remove seeds and finely chop. Mince garlic, chop onion and plum tomatoes for the sauce.

3. Make the sauce: heat 2 tbsp olive oil in a skillet, sauté the chopped onion until soft, add 3 to 4 cloves minced garlic and cook 30 seconds. Stir in 1 tbsp tomato paste, cook 1 minute, add the 1 cup crushed tomatoes or passata and the 2 plum tomatoes chopped, add 1 tsp sugar, 1 tsp balsamic vinegar if using, 1 tsp herbes de Provence or the chopped thyme and rosemary, salt and pepper to taste and the chopped roasted red pepper. Simmer 8 to 10 minutes until slightly thickened.

4. Spread a thin layer of the sauce evenly on the bottom of a 9×13 or similar baking dish so veggies wont stick. Reserve a little sauce for serving if you want.

5. Arrange the sliced vegetables in alternating pattern (eggplant, zucchini, yellow squash, tomato) standing up and overlapping tightly in rows or a spiral across the dish until it’s filled. Tuck any extra slices as best you can.

6. Drizzle 2 to 3 tbsp olive oil over the top, season with salt and pepper, sprinkle the shredded mozzarella or provolone evenly, then scatter the grated Parmesan or Pecorino. Dot the top with the 2 tbsp butter cut into small bits.

7. Cover the dish tightly with foil and bake at 375 F (190 C) for 35 to 40 minutes until vegetables are tender when pierced with a knife.

8. Remove foil and bake an additional 10 to 12 minutes to brown the cheese and edges, or put under the broiler for a couple minutes watching carefully so it doesn’t burn. Let sit 5 minutes after removing from oven.

9. Tear fresh basil leaves and scatter over the top, sprinkle chopped parsley if using, adjust salt and pepper and serve with the reserved sauce spooned around or underneath slices. It keeps well in the fridge for a few days and tastes even better reheated.

Equipment Needed

1. 9×13 inch baking dish (or similar casserole dish)
2. Sharp chef’s knife (or mandoline for ultra thin slices)
3. Cutting board
4. Rimmed baking sheet or broiler pan (for roasting the pepper)
5. Large skillet for making the sauce
6. Mixing bowl and wooden spoon or spatula
7. Cheese grater and measuring spoons/cup
8. Aluminum foil and paper towels

FAQ

Q: Can I make this ahead of time?

A: Yes, you can assemble the sauce and slice the veggies a day ahead. Keep the sauce covered in the fridge and the sliced veggies wrapped so they dont dry out. Assemble and bake the next day for best texture.

Q: Do I need to salt the eggplant first?

A: Salting helps pull out extra moisture and reduce any bitterness, but with modern eggplants it isnt always necessary. If they look wet or spongy, sprinkle salt, sit 20 to 30 minutes, then pat dry.

Q: My oven temp seems different, how do I know when it is done?

A: Baked ratatouille is done when veggies are tender and slightly caramelized around the edges, usually 35 to 45 minutes at 375 to 400 F. If cheese is browned and bubbling its a good sign. Pierce with a knife to check tenderness.

Q: Can I make this dairy free or vegan?

A: Totally. Skip the mozzarella and butter, use a vegan melting cheese or a sprinkle of nutritional yeast for umami. Add a little olive oil dots where the butter would go to keep it moist.

Q: Whats the easiest way to roast and peel the red pepper?

A: Roast over a gas flame, under a broiler, or on a sheet in a hot oven until skin blackens, then put in a bowl covered with plastic or a paper bag for 10 minutes. The steam loosens the skin so it peels right off.

Q: Can I freeze leftovers?

A: Yes, but texture changes a bit. Cool completely, portion into airtight containers and freeze up to 2 months. Thaw overnight in the fridge and reheat gently in a 350 F oven until warmed through.

Baked Ratatouille (Confit Byaldi) + Video Recipe Substitutions and Variations

Eggplant: swap with thick sliced portobello mushrooms or extra zucchini or even thin yellow squash slices if you want a milder texture; mushrooms give a meaty bite and soak up flavors well.
Tomatoes (for layering or sauce): use a can of good diced tomatoes or whole peeled tomatoes crushed by hand, or try sun dried tomatoes rehydrated and chopped for a sweeter, more intense flavor.
Mozzarella/Provolone (melting cheese): substitute fontina, young gouda, or Monterey Jack for similar melt and stretch; for a dairy free option use a high quality vegan meltable cheese.
Unsalted butter (for dotting): use extra virgin olive oil, a few knobs of ghee, or a vegan butter if you want dairy free; olive oil will keep it lighter and still give nice browning.

Pro Tips

1) Salt and dry the eggplant well, then pat it off before layering. It pulls out bitter moisture and keeps the dish from getting soggy, but dont over-salt or it will be bland later — rinse only if you went heavy. (Tip: press slices between paper towels and weight them for 10 minutes if they seem watery.)

2) Slice everything as evenly as you can and use a mandoline if you have one. Even thickness = even cooking, otherwise some pieces will be mush while others are still firm. If you dont own a mandoline, a steady hand and a ruler help more than you think.

3) Roast the pepper and sweat the onions longer than you think. Deeply caramelized onions and truly soft roasted pepper add real sweetness and depth, so take that extra 5 to 8 minutes on the stove for the sauce. Also taste the sauce before assembling and tweak salt, sugar or balsamic.

4) Don’t skip the resting time after baking. Letting the casserole sit 5 to 15 minutes makes it set so slices hold together, and the flavors meld. If you want a crisper top, remove foil earlier and finish under the broiler for only a minute or two while watching closely.

Baked Ratatouille (Confit Byaldi) + Video Recipe

Recipe by Francis Mead

0.0 from 0 votes

I just made a Confit Byaldi that stacks silky eggplant, zucchini, and tomatoes under bubbly cheese and honestly it’s the kind of veggie dinner that makes everyone stop complaining and eat.

Servings

servings

Calories

255

kcal

Equipment: 1. 9×13 inch baking dish (or similar casserole dish)
2. Sharp chef’s knife (or mandoline for ultra thin slices)
3. Cutting board
4. Rimmed baking sheet or broiler pan (for roasting the pepper)
5. Large skillet for making the sauce
6. Mixing bowl and wooden spoon or spatula
7. Cheese grater and measuring spoons/cup
8. Aluminum foil and paper towels

Ingredients

2 medium eggplants about 1 1/2 lb total, thinly sliced (1/8 inch)
2 medium zucchinis about 1 lb, thinly sliced
1 large yellow squash, thinly sliced
3 large ripe tomatoes plus 2 plum tomatoes for sauce, thinly sliced for layering
1 large red bell pepper roasted peeled and finely chopped
1 medium onion finely chopped
3 to 4 cloves garlic minced
2 tbsp olive oil for sauce plus 2 to 3 tbsp for drizzling over veggies
1 tbsp tomato paste
1 cup canned crushed tomatoes or passata for the sauce
1 tsp balsamic vinegar (optional but nice)
1 tsp sugar (to balance acidity)
1 tsp dried herbes de Provence or 1 tbsp chopped fresh thyme and rosemary mixed
Handful fresh basil leaves torn, for finish
Salt and freshly ground black pepper to taste
1 cup shredded mozzarella or provolone for melting
1/2 cup grated Parmesan or Pecorino for topping
2 tbsp unsalted butter cut into small bits for dotting the casserole
Fresh parsley chopped for garnish optional

Directions

Preheat oven to 375 F (190 C). Slice eggplants, zucchinis, yellow squash and the 3 large tomatoes very thinly, about 1/8 inch, and set aside on paper towels so eggplant can sweat a bit with a sprinkle of salt if you like.
Roast the red bell pepper over a gas flame or under broiler until charred, put it in a bowl covered with plastic for 10 minutes, peel, remove seeds and finely chop. Mince garlic, chop onion and plum tomatoes for the sauce.
Make the sauce: heat 2 tbsp olive oil in a skillet, sauté the chopped onion until soft, add 3 to 4 cloves minced garlic and cook 30 seconds. Stir in 1 tbsp tomato paste, cook 1 minute, add the 1 cup crushed tomatoes or passata and the 2 plum tomatoes chopped, add 1 tsp sugar, 1 tsp balsamic vinegar if using, 1 tsp herbes de Provence or the chopped thyme and rosemary, salt and pepper to taste and the chopped roasted red pepper. Simmer 8 to 10 minutes until slightly thickened.
Spread a thin layer of the sauce evenly on the bottom of a 9×13 or similar baking dish so veggies wont stick. Reserve a little sauce for serving if you want.
Arrange the sliced vegetables in alternating pattern (eggplant, zucchini, yellow squash, tomato) standing up and overlapping tightly in rows or a spiral across the dish until it's filled. Tuck any extra slices as best you can.
Drizzle 2 to 3 tbsp olive oil over the top, season with salt and pepper, sprinkle the shredded mozzarella or provolone evenly, then scatter the grated Parmesan or Pecorino. Dot the top with the 2 tbsp butter cut into small bits.
Cover the dish tightly with foil and bake at 375 F (190 C) for 35 to 40 minutes until vegetables are tender when pierced with a knife.
Remove foil and bake an additional 10 to 12 minutes to brown the cheese and edges, or put under the broiler for a couple minutes watching carefully so it doesn't burn. Let sit 5 minutes after removing from oven.
Tear fresh basil leaves and scatter over the top, sprinkle chopped parsley if using, adjust salt and pepper and serve with the reserved sauce spooned around or underneath slices. It keeps well in the fridge for a few days and tastes even better reheated.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.