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- Doens't look half bad does it?

Watch: Stripes and layers – smash out some ratatouille for the French GP

As Formula Food arrives at the striped Le Castellet circuit, we make some banded food to match.

5w ago

Yes, technically this isn't ratatouille, more its fancy cousin, Confit Byaldi. Same ingredients, different construction. But we are here for stripes so we can matchy-matchy with Paul Ricard. Also, while this looks pretty cracking, it is a lot easier to make than you think, if a little time-consuming. So here's how to make another Producer Ian favourite.

Confit Byaldi

Ratatouille with a Breton top.

Prep time40min
Cook time1h
Total time1h 40min


  • 1 Aubergine - sliced
  • 1 Large Courgette - sliced
  • 1 Large Tomato - sliced
  • 3 Roma Tomatoes - sauce
  • 3 Small Peppers or a combination of large and small, kinda up to you
  • 1 White Onion - roughly chopped
  • 3 Cloves of Garlic - minced
  • 1 Large Sprig of Thyme - stalk removed
  • Olive oil
  • Salt and Pepper
  • 3 Fresh Basil leaves
  • 1 Blob of my Girlfriend's Dad's chilli jam. It's lovely stuff


Where's the Sauce?

  1. Cut a shallow cross into the three tomatoes and drop into boiling water for about thirty seconds.
  2. Remove and drop into an ice bath and leave to cool.
  3. Salt and oil the peppers and pop on a roasting tray, in a 200°C oven until they begin to blister.
  4. Peel the skin from the tomatoes as the peppers roast.
  5. Fry off the onion and add the garlic once it's nearly clear. Don't burn the garlic!
  6. Scrape the seeds and pith from the peppers once roasted, then add them, the naked tomatoes, and the onion and garlic to a blender. Blend until super smooth.
  7. Add the thyme, basil and chilli jam if you have it as you blend. Keep blending.
  8. Once smooth and spiced to taste, pour it out into the pot you'll cook this in.

Slice Slice Baby.

  1. Using a mandolin, or a knife, finely slice the courgette, aubergine and big tomato into thin slices. Aim for about 2mm thick.
  2. Layer them in an alternating pattern around the pan on top of the sauce.
  3. Drizzle with olive oil and a good twist of salt.
  4. Top with a sheet of baking paper and bake in the oven for 40 minutes.
  5. Then whip the paper off and bake for a further 20. Longer if you want the veggies to be soft.
  6. Serve up with some of the extra sauce and a chive on top.

Recipe Notes

We enjoyed this with some Hassleback potatoes and fried bacon lardons, it works nicely as a dish of its own, or as a side dish.

Recipe by

This is largely a recipe by Sams Eats, with the addition of Mark's chilli jam.

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