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Confit Byaldi (Layered Ratatouille)

Confit byaldi: thin slices of courgette, aubergine and tomato layered over a pepper sauce and baked slowly until tender.
Print Recipe
Prep Time 40 minutes
Cook Time 2 hours
Total Time 2 hours 40 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: French
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 red peppers
  • 1 onion finely chopped
  • 3 cloves garlic minced
  • 400 g canned chopped tomatoes
  • 5 tbsp olive oil divided
  • 2 courgettes thinly sliced
  • 1 yellow squash or extra courgette thinly sliced
  • 1 long aubergine thinly sliced
  • 4 plum tomatoes thinly sliced
  • 2 sprigs thyme
  • Salt and black pepper

Method
 

  1. Roast the peppers under the grill until blackened, peel and chop.
  2. Cook the onion and garlic in 2 tbsp oil for 8 minutes, add the canned tomatoes and peppers and simmer for 10 minutes. Spread in a 25 cm ovenproof dish.
  3. Heat the oven to 140°C. Arrange the sliced vegetables in alternating overlapping rows in a spiral over the sauce.
  4. Drizzle with the remaining oil, season and scatter with thyme leaves.
  5. Cover with baking paper pressed onto the vegetables and bake for 2 hours.
  6. Uncover for the last 15 minutes. Serve in neat stacks with the sauce.

Notes

Slice all the vegetables to the same thickness, about 2 mm, so they cook evenly. A mandoline helps.