Confit Byaldi (Modern Ratatouille)

Ingredients

• 3 whole Roma tomatoes (For sauce and slicing)
• 1 whole Yellow bell pepper (For roasting and sauce)
• 1 whole Orange bell pepper (For roasting and sauce)
• 1 whole Red bell pepper (For roasting and sauce)
• a few sprigs Parsley (For sauce and garnish)
• 2 whole Garlic cloves (For sauce)
• a few sprigs Fresh thyme leaves (Picked leaves for sauce)
• 1/4 whole White onion (For sauce)
• about 1/2 cup cup Vegetable stock (To help blend sauce)
• about 3 tablespoons tablespoons Olive oil (For sauce and drizzling over vegetables)
• 1 whole Yellow squash (Thinly sliced for layering)
• 1 whole Green zucchini (Thinly sliced for layering)
• 1 whole Eggplant (Thinly sliced for layering)
• 1 teaspoon chopped Fresh rosemary (For sprinkling over vegetables)

Instructions

1. Blanch and peel tomatoes

   Bring a large pot of water to a boil. Score the bottoms of the 3 Roma tomatoes with a small 'X'. Blanch tomatoes in boiling water for about 30 seconds until skins loosen. Immediately transfer to an ice bath to stop cooking. Peel off skins carefully and set tomatoes aside.

   Time: PT15M

2. Char and peel bell peppers

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

   Time: PT25M

3. Prepare roasted red pepper sauce

   In a high-powered blender, combine the peeled roasted peppers, peeled Roma tomatoes, a few sprigs of parsley, 2 whole garlic cloves, picked thyme leaves, 1/4 white onion, and about 1/2 cup vegetable stock. Add a drizzle of olive oil and a bit of hot water to avoid discoloration. Blend on high speed until smooth and slightly warm from blending friction. Adjust seasoning if desired.

   Time: PT15M

4. Slice vegetables thinly

   Using a very sharp knife or mandolin slicer, slice the peeled Roma tomatoes, yellow squash, green zucchini, and eggplant into thin, even slices (about 2-3 mm thick). If slicing eggplant by hand, aim for consistent thickness to ensure even cooking.

   Time: PT20M

5. Prepare baking dish and arrange vegetables

   Spread a thin, even layer of the roasted red pepper sauce on the bottom of a rectangular or oval roasting dish. Arrange the sliced vegetables in an alternating pattern (tomato, squash, zucchini, eggplant) in overlapping rows across the dish. Drizzle olive oil over the top, season with salt, freshly ground black pepper, and sprinkle chopped fresh rosemary evenly.

   Time: PT15M

6. Cover and bake

   Cut a piece of parchment paper to fit the shape of the baking dish and place it directly on top of the arranged vegetables to prevent drying. Bake in a preheated oven at 225°C for about 90 minutes until vegetables are tender and slightly caramelized.

   Time: PT1H30M

   Temperature: 225°C

7. Serve with garnish and optional fried egg

   Remove from oven and let cool slightly. For presentation, optionally stack vegetables vertically and horizontally in a ring mold for a dramatic effect. Drizzle with olive oil and some leftover roasted red pepper sauce. Garnish with fresh parsley leaves and a single chive if desired. Serve with a fried egg on top for added richness.

   Time: PT10M

Nutrition Facts

Calories

180

Protein

5g

Carbohydrates

25g

Fat

7g

Fiber

7g