Directions

• Infuse the Olive Oil
  Begin by gently heating olive oil with chopped garlic, shallot, rosemary, and thyme over low heat. Stir to fully submerge the aromatics, then bring the oil to a very light simmer. Once it reaches that point, remove it from the heat and allow it to infuse for 30–60 minutes, developing a fragrant herb oil that will be used throughout the recipe.
• Char and Prepare the Pepper
  Roast a whole bell pepper directly over an open flame until the skin is completely blackened on all sides. Transfer it immediately to a bowl and cover to trap steam, allowing the pepper to soften. After a few minutes, peel away the charred skin, remove the stem and seeds, and set the softened pepper aside.
• Build the Pepper-Tomato Sauce
  Roughly chop a shallot and several cloves of garlic. Cook them gently in a pan with some infused olive oil and a pinch of salt until soft and translucent, avoiding any browning. Transfer the softened aromatics to a blender along with the roasted pepper and tomato sauce, then blend until completely smooth and velvety.
• Thicken the Sauce
  Pour the blended sauce into a baking dish and cook over medium heat for 5–8 minutes, stirring constantly, until slightly thickened. Reserve about ¼ cup of the sauce for later use, then remove the dish from the heat.
• Slice the Vegetables
  Thinly slice zucchini, yellow squash, and Japanese eggplant into uniform ⅛-inch rounds using a mandolin, taking care to protect your fingers. Slice the roma tomatoes carefully with a knife to match the thickness of the other vegetables. Even slices are key to both appearance and even cooking.
• Layer the Ratatouille
  Arrange the vegetables upright in the baking dish over the sauce, alternating in this order: zucchini, squash, eggplant, tomato. Continue layering in a tight circular pattern around the edge, then repeat with an inner ring. Finish by laying a straight line of vegetables down the center to fill the dish completely.
• Bake Until Tender
  Lightly drizzle the layered vegetables with infused olive oil. Cover the dish with a parchment paper round cut to fit inside the pan. Bake in the oven for 30–45 minutes, depending on whether you prefer slightly firm vegetables or a softer, confit-style texture.
• Make the Vinaigrette
  In a bowl, whisk together the reserved pepper-tomato sauce, Dijon mustard, vinegar, salt, and pepper. Slowly drizzle in infused olive oil while whisking continuously to create a smooth, emulsified vinaigrette.
• Finish and Serve
  Before serving, spoon a small amount of vinaigrette over the ratatouille and gently blend it with a touch of olive oil. Garnish with fresh parsley and finish with a few chives on top for a clean, elegant presentation.