Confit Byaldi (Contemporary Ratatouille)

Ingredients

• 3 whole Plum (Roma) tomatoes (For sauce preparation and slicing)
• 1 whole Yellow capsicum (For roasting and sauce preparation)
• 1 whole Orange bell pepper (For roasting and sauces)
• 1 whole Red capsicum (For roasting and sauces)
• a few sprigs Parsley (For the sauce and garnish)
• 2 whole Cloves of garlic (For the sauce)
• a few sprigs Fresh thyme leaves (Freshly plucked leaves for sauce)
• 1/4 whole White onion (For the sauce)
• about 1/2 cup cup Vegetable stock (To facilitate sauce emulsification.)
• about 3 tablespoons tablespoons Olive oil (Perfect as a sauce and for drizzling over vegetables.)
• 1 whole Yellow courgette (Paper‑thin slices for layering)
• 1 whole green courgette (Paper‑thin slices for layering)
• 1 whole Eggplant (Paper‑thin slices for layering)
• 1 teaspoon chopped Fresh rosemary (To sprinkle over vegetables)

Instructions

1. Blanch the tomatoes and remove their skins.

   Fill a large saucepan with water and bring it to a rolling boil. Lightly cut a shallow “X” into the base of each of the three Roma tomatoes. Submerge the tomatoes in the boiling water for about 30 seconds, or until the skins begin to loosen. Promptly transfer them to an ice‑water bath to halt the cooking. Gently peel off the skins and set the tomatoes aside.

   Time: PT15M

2. Char and peel the bell peppers

   Using metal tongs, char the yellow, orange, and red bell peppers over an open flame or under a broiler, turning frequently until the skins are blackened on all sides. Immediately transfer the charred peppers to a bowl, cover tightly with aluminum foil, and let them steam for about 10 minutes. Then peel off the blackened skins, remove the seeds and stems, and roughly chop the peppers.

   Time: PT25M

3. Prepare a roasted red pepper sauce

   Place the peeled roasted peppers, peeled Roma tomatoes, a few parsley sprigs, two whole garlic cloves, stripped thyme leaves, a quarter of a white onion, and roughly ½ cup of vegetable stock into a high‑speed blender. Drizzle in olive oil and add a splash of hot water to prevent discoloration. Blend on high until the mixture is smooth and gently warmed by the friction of the blades. Taste and adjust the seasoning if desired.

   Time: PT15M

4. Thinly slice the vegetables.

   With a razor‑sharp knife or a mandoline, cut the peeled Roma tomatoes, yellow squash, green zucchini, and eggplant into uniform, thin slices—about 2–3 mm thick. When slicing the eggplant by hand, keep the thickness consistent to ensure even cooking.

   Time: PT20M

5. Prepare a baking dish and arrange the vegetables.

   Evenly coat the bottom of a rectangular or oval roasting pan with a thin layer of the roasted red‑pepper sauce. Lay the sliced vegetables—tomato, squash, zucchini, eggplant—in alternating, overlapping rows across the pan. Finish by drizzling olive oil, seasoning with salt and freshly ground black pepper, and scattering chopped fresh rosemary uniformly.

   Time: PT15M

6. Cover and bake

   Trim a sheet of parchment paper to the dimensions of the baking dish and lay it directly over the arranged vegetables to keep them from drying out. Roast in a pre‑heated oven at 225 °C for about 90 minutes, or until the vegetables are tender and lightly caramelized.

   Time: PT1H30M

   Temperature: 225°C

7. Plate with garnish and, if desired, a fried egg.

   Remove the dish from the oven and let it rest briefly. For an elegant presentation, arrange the vegetables in vertical and horizontal layers within a ring mold to create visual drama. Drizzle lightly with extra‑virgin olive oil and a spoonful of the remaining roasted red‑pepper sauce. Garnish with fresh parsley leaves and, if desired, a single chive. Top with a fried egg to add richness.

   Time: PT10M

Nutrition Facts

Calories

180

Protein

5g

Carbohydrates

25g

Fat

7g

Fiber

7g