Confit Byaldi is a type of modern spin on Ratatouille – a French food served as a main dish or side dish. It has thin slices of vegetables such as Roma tomato, eggplant and squash. It is baked with a delicious sauce made of bell peppers, white onion and some herbs. Enjoy this flavorful dish for dinner!
Ingredients:
• 6 large Roma tomatoes
• 1 large red bell pepper
• 1 large yellow bell pepper
• 1 large orange bell pepper
• 5 parsley leaves
• 2 garlic cloves (peeled)
• 2 sprigs of thyme
• 1/4 white onion (chopped)
• olive oil
• 1/2 cup chicken stock
• 1/2 cup hot water
• 2 medium yellow squash
• 2 medium green squash
• 2 medium eggplants
• 2 rosemary sprigs (finely chopped)
• salt to taste
• freshly ground black pepper to taste
Instructions:
Set a large pot of boiling water.
Add 3 large Roma tomatoes.
Blanch for 30 seconds.
Once done, remove from the pot and peel away the skin of the tomatoes.
Set aside.
Cut off the head of each bell pepper.
Remove the seeds and membranes.
Roast the bell peppers over high heat on a stove.
Char all sides until they turn black.
Once all sides are black, remove them from the stove.
Cover them with foil for 5 minutes.
After 5 minutes, remove the foil.
Start to peel away the black skin of each bell pepper.
Set aside.
Prepare a blender.
Add the blanched Roma tomatoes.
Add the bell peppers.
Add parsley leaves, garlic cloves, sprigs of thyme and chopped white onion.
Start to blend, then pour 1/2 cup of chicken stock.
Drizzle 1 tbsp of olive oil.
Pour 1/2 cup of hot water.
Blend on high while pressing the vegetables down the blender until a smooth sauce forms.
Once done, set aside the sauce.
Preheat oven to 225 F.
Meanwhile, cut the remaining 3 large Roma tomatoes into thin slices.
Do the same with the eggplant, yellow squash and green squash.
Set aside.
Prepare a baking dish.
Pour a thin layer of the blended sauce on the bottom of the dish.
Spread evenly.
Arrange the thin slices of tomato, eggplant, yellow squash and green squash alternately in the dish, starting around the edge.
Drizzle 1 tbsp of olive oil on top.
Sprinkle with salt and freshly ground black pepper to taste.
Sprinkle chopped rosemary leaves on top.
Cover with a parchment paper.
Place inside the preheated oven.
Bake for 90 minutes.
Once done, remove from the oven.
Prepare a plate and a ring mold.
Stack the baked vegetables vertically, then horizontally.
Carefully remove the ring mold.
Plate with some of the remaining sauce, then drizzle some olive oil.
Serve and enjoy!
Images – https://www.youtube.com/watch?v=roCX0AfBseQ