Ratatouille like in the movie
The signature ratatouille fanned from thin vegetable slices over tomato sauce — Remy's beautiful, light dish.
This is the very dish with which Remy the rat won over the stern critic at the end of the film. In French this arrangement is called "confit byaldi": thin rounds of zucchini, eggplant and tomato fanned over a fragrant vegetable base.
🧺 Ingredients
🍽 4 servings👩🍳 Method
- 1
Make the sauce
For the sauce, sauté chopped onion, bell pepper and garlic, add tomato paste and the purée of one tomato, simmer for 10 minutes.
- 2
Spread the sauce
Spread the sauce over the bottom of a round dish.
- 3
Slice the veg
Slice the zucchini, eggplant and remaining tomatoes into thin rounds (2–3 mm).
- 4
Spiral layout
Arrange the rounds overlapping in a spiral, alternating colors.
- 5
Season
Drizzle with olive oil, sprinkle with thyme, salt and pepper, cover with parchment.
- 6
Bake
Bake at 180 °C for 45 minutes, the last 10 without parchment. Serve warm.
💡 Tips
- 💡
Slice the vegetables thin (2–3 mm), ideally on a mandoline, for an even fan.
- 💡
Cover with parchment while baking so the vegetables cook through without drying out.
🔄 Swaps & variations
- 🔄
Build the base as a piperade by adding bell pepper and onion to the tomatoes.
✉️ Fresh recipes — once a week
Fresh recipes every week — no spam.
❓ Frequently asked questions
Is this the dish from the movie Ratatouille?
Yes: the dish Remy wins over critic Anton Ego with is not a regular stew but confit byaldi, a refined ratatouille of thinly sliced vegetables fanned out. Our recipe follows that version.
How is confit byaldi different from regular ratatouille?
Classic ratatouille is a stewed vegetable medley, while byaldi is thinly sliced vegetables baked overlapping on a tomato base. More striking to look at, gentler in flavor.
Which vegetables do I need and can I swap them?
Classic mix is zucchini, eggplant, tomatoes and sometimes yellow squash of equal diameter. Pick vegetables of similar thickness so they bake evenly.
What to serve it with?
Serve with crusty baguette or as a side to fish or chicken. In the film it's plated on its own with a swirl of sauce.