Confit Byaldi Recipe (Ratatouille)

🧂 Ingredients

• 5 tablespoons olive oil
• 1 peeled and small-diced small yellow onion
• 3 finely minced garlic cloves
• 1 peeled

  seeded, and small diced red bell pepper
• 1 peeled

  seeded, and small diced yellow bell pepper
• 3 cups tomato puree
• 2 thinly sliced baby or Japanese egg plant
• 6 thinly sliced Roma tomatoes
• 2 thinly sliced yellow squash
• 2 thinly sliced green zucchini
• 1 tablespoon fresh thyme leaves
• coarse salt and freshly cracked pepper to taste

Instructions

• 1 Add 3 tablespoons of olive oil to a medium-sized saucepot over medium heat and
  add in the onions. Gently season with salt and cook while frequently stirring
  for 5 minutes.
• 2 Turn the heat down to low and cook for 10 minutes while occasionally stirring or
  until well browned.
• 3 Stir in the garlic and cook just until fragrant, which takes about 30 to 45
  seconds.
• 4 Add in the bell peppers and sauté for 5 minutes over medium heat.
• 5 Pour in the tomato puree, season with salt, and cook over low to medium heat for
  15 to 20 minutes.
• 6 Transfer the mixture to a blender and blend it at high speed until smooth. Be
  sure the center piece is removed from the cap of the blender when blending so
  that the steam can escape.
• 7 Pour the tomato sauce into a 10” cast iron skillet or round deep 10” casserole
  dish.
• 8 Starting on the inside of the pan around the sides of the skillet, layer with
  the eggplant, tomatoes, squash, and zucchini, keeping the vegetables upright.
  Repeat the process all the way around.
• 9 Repeat the same procedures to the inside of that vegetable round in the pan.
• 10 For the centerpiece, fan out and layer slightly over one another about 5 slices
  each of eggplant, tomato, squash, and zucchini, and roll it up to create a rose.
  Place that vegetable rose to the center of the pan.
• 11 Drizzle 2 tablespoons of olive oil over the top of the vegetables and season
  with salt and pepper.
• 12 Sprinkle the fresh thyme evenly, place a piece of foil or parchment round over
  the top, and bake on the middle rack at 325° for 60 to 65 minutes.
• 13 Remove the foil or parchment and bake for another 30 to 35 minutes, or until the
  edges of the vegetables are lightly browned and the vegetables are tender. Serve
  hot.

Nutrition Info