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You can call it confit byaldi with pommes au gratin and piperade but half of your friends will think you made up half of those words. Everybody knows that movie about rat cook, so go with it. It is what it is.


  • 2+ Tomatoes
  • 1 Aubergine
  • 1 Zucchini
  • 2 Red onions or 4 shallots
  • 3 cloves of garlic
  • 700g Potatoes
  • Cheese (cheddar or Roquefort)
  • Sugar (as usual brown or muscovado)
  • Balsamic vinegar
  • Chilli pepper
  • Tomato purée
  • Sour cream
  • Ground black pepper


Slice thinly aubergine and zucchini. Rub them with salt and leave them on a paper towel.

Peel the potatoes, cut them into favorite shape and boil them al dente (~12 minutes).

Rinse aubergine and zucchini slices. Mix pressed garlic with olive oil and some oregano. Place slices on a baking tray and rub that shit all over. Bake at 180° until lightly brown.

Put potatoes on a baking tray (you have two, right?) and cover with grated cheese. Bake at 180° until lightly brown (~40min).

Watch out because next we are going to make Piperade. Some serious gourmet shit. Slice chilli peppers, put them on a frying pan with some ground black pepper and let the aroma warrant a visit from your ophthalmologist. Add some sliced onions and cook until almost crispy. Add sliced tomatoes and pour some sugar on them after they are soft. Afterwards, sprinkle with balsamic vinegar and add tomato purée. Let it simmer, reduce it.

Get a baking dish and put gratinated potatoes at the bottom, cover with piperade and put slices on top. Bake for ~30min. Or not, it's ready to eat anyway and the taste won't differ much…it's just easier to store it in the fridge when it's inside a single container.

Serve with sour cream.

ratatouille.txt · Last modified: 2021/01/23 10:03 by rh