Ratatouille Recipe - NYT Cooking
![Ratatouille Recipe - NYT Cooking](https://static01.nyt.com/images/2023/11/20/multimedia/MC-Ratatouille-zmwc/MC-Ratatouille-zmwc-videoSixteenByNineJumbo1600.jpg)
In this classic Provençal dish, summer vegetables, like eggplant, onions, peppers, tomatoes and zucchini, are covered in olive oil and roasted separately, then all together, until they become a soft, harmonious stew This recipe calls for seeding and peeling the tomatoes, which is a bit of work But it’s worth it for the intensity of flavor and the velvety texture
![](https://static01.nyt.com/images/2016/01/27/dining/27MARTHA/27MARTHA-master768-v2.jpg)
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Ratatouille Recipe - NYT Cooking
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Ratatouille Recipe - NYT Cooking
![](https://static01.nyt.com/images/2017/01/15/dining/DINING-RATATOUILLE1/RATATOUILLE1-superJumbo.jpg)
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Confit Byaldi (the dish from Ratatouille) before going in the oven
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