Baked Ratatouille (Confit Byaldi)

Baked ratatouille is a delicious cheesy vegetable casserole. This recipe features flavorful tomato-bell paprika sauce with vegetable slices on top, topped with melted golden cheese.

📝 Ingredients

• 2 tablespoons frying oil
• 1 medium onion
• 2 cloves garlic
• 2 teaspoons French seasoning (Herbes de Provence)
• 1 red bell pepper
• 1 (14 oz/400ml) can crushed tomatoes
• 1 teaspoon balsamic vinegar
• salt and pepper (to taste)
• 3 medium tomatoes
• 1 small/medium zucchini
• 1 small/medium yellow squash
• 1 small eggplant
• 3 medium potatoes
• salt and pepper (to taste)
• 1 1/2 cups (150g) shredded Gruyere cheese (or other melting cheese)

👨‍🍳 Instructions

1. 1--- Make the sauce: ---
2. 2Chop the onion and bell paprika, cut the garlic very finely.
3. 3Heat the oil in a big frying pan over medium heat, add the onion and cook for about 5 minutes until soft and translucent.
4. 4Add the garlic and herbs, cook for 1 more minute.
5. 5Add the bell pepper, cook, stirring from time to time, for about 3 minutes, until softened.
6. 6Add the crushed tomatoes, stir and cook the sauce for about 10-15 minutes over low/medium heat (add some boiling water if the sauce is too dry). Add the balsamic vinegar and cook for 10 seconds.
7. 7Puree the sauce with a blender, season with salt and pepper to taste.
8. 8--- Assemble the casserole: ---
9. 9While the sauce is cooking, prepare the vegetables: Peel the potatoes and tomatoes. Cut the zucchini, squash, tomatoes, and eggplant into thin, about 1/4 inch (5mm) slices, cut the potatoes a little thinner (you can use a sharp knife or a mandoline). Make sure you slice the potatoes more thinly than the rest of the vegetables.
10. 10Preheat the oven to 425°F / 220°C / Gas Mark 7, no fan.
11. 11Spoon the sauce into the baking dish, even out its surface. Note: if you're using a rectangular 9x13 inch (23cmx33cm) casserole dish use the whole amount of the sauce, if you're using an oval 9x13 inch (23cmx33cm) casserole dish, add a little less sauce - about 1/2-2/3 cup less sauce (you can use it for another recipe or bake it with the leftover vegetables that won't fit in your baking dish).
12. 12Arrange the vegetables in the baking dish in an alternating layered pattern from the outer edge to the inside until the entire baking dish is filled.
13. 13Sprinkle salt, pepper, and some more Herbes de Provence over the vegetables. Pour a small amount of olive oil over them.
14. 14Bake for 45 minutes (uncovered) until the sauce is bubbly and the vegetables are browned (if the vegetables are not browned you can turn on the fan or move the baking dish under the most upper rack / under the broiler and bake briefly until the edges of the vegetables are browned).
15. 15Sprinkle grated cheese over the vegetables and bake until the cheese is melted and slightly golden (on the top shelf for 5-10 minutes or under the broiler for about 1-2 minutes - be careful not to burn it).
16. 16Take the casserole out of the oven and leave to rest for about 15 minutes.
17. 17Serve and enjoy!