Bruno Albouze Ratatouille Casserole
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Ratatouille Casserole

Yields10 ServingsPrep Time1 hr 50 minsCook Time3 hrs 15 minsTotal Time5 hrs 5 minsRating


Veggies Mixture
 400 g Onions (1), chopped
 200 g Carrots (2), chopped
 150 g Celery ribs (1), chopped
 380 Bell pepper (2), charred
 150 g Poblano pepper (1), charred
 20 g Jalapeño (Optional), charred
 850 g Roma tomatoes, or can
 30 g Butter
 30 g Olive oil
 30 g Garlic, minced
 2 g Herbes de Provence
 3 g Fresh thyme
 10 g Fresh basil
Vegetable Tian
 600 g Yellow squashes
 600 g Zucchini
 400 g Japanese eggplant
 500 g Roma tomatoes
 30 g Extra virgin olive oil
 15 g Garlic.minced
 5 g Thyme
 3 g Salt
 2 g Pepper



The word ratatouille derives from the Occitan ratatolha, and is related to the French expressive forms of the verb touiller, meaning "to stir up". Ratatouille is a popular French Provençal summer vegetable stew, originating in Nice. Prepared with a mixture of tomatoes, zucchini, bell peppers, eggplant, onions, garlic and herbs such as basil, and herbes de Provence. In the movie Ratatouille, to create the food animation used in the film the crew consulted chefs from both France and the United States (Thomas Keller). Turns out to be an upscale ratatouille Confit byaldi version. Here is my modest interpretation. Tried by many as I was the first to deliver its secret through one of my first upload on my Utube channel. This Michelin starred restaurant ratatouille version is without any doubt one of the best vegetable dish ever created. Ratatouille is a very versatile dish. It can be served hot, warm or chilled. In addition, it pairs so well with eggs, meat, fish and carbs...

Veggie Mixture / Piperade

Roast bell peppers and jalapeño over the flame or in a preheated 425ºF/220ºC oven for 40 minutes. By the way, grilling vegetables and fruits does not create carcinogens. Once you've roasted your peppers, you will need to steam them. This process will help you peel the tough skin from them more easily. Place the roasted peppers in a freezer bag or pastry bowl covered with plastic wrap and steam for 15 minutes then peel using paper towels. Remove stem, membranes and seeds. Chopped peppers and set aside. Meanwhile chop onion, celery, carrots and minced garlic. Heat up a large skillet, add butter and olive oil and sautée the mirepoix: onion, celery and carrots for 10 minutes on medium high heat. Add garlic and the chopped peppers, tomatoes, thyme bouquet, herbes de Provence, and season with salt and pepper. Cook the mixture for 20 minutes, discard thyme bouquet. Gently puree the ratatouille mixture in a food processor with the basil; pour back into the skillet and cook until most of the moisture is gone.

Vegetable Tian

Meanwhile, slice zucchinis, yellow squashes, eggplants and tomatoes into 1/16''/1.5mm rounds. Arrange a strip of alternating slices of tomato, yellow squash, zucchini and eggplant. Season with salt and pepper drizzle over the olive oil garlic and thyme seasoning. Add more crushed garlic cloves all over the dish as well as fresh thyme if desired.

Bruno Albouze Ratatouille


Position rack in the middle of oven. Preheat oven to 300°F/150ºC. Tent ratatouille with aluminum foil, or put a lid on. Bake slowly for 2 1/2 hours. Remove foil and cook for 45 minutes more at 375ºF/190ºC. Bon appétit!

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