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Confit Byaldi (aka Ratatouille from Ratatouille)

https://www.nytimes.com/2007/06/13/dining/131rrex.html theme song: le festin

Ingredients:

  • 1/2 eggplant, sliced 3mm thick
  • 2-3 tomatoes, sliced 3mm thick (this might need a knife)
  • 1/2 green zucchini, sliced 3mm thick
  • 1/2 yellow zucchini (aka summer squash), sliced 3mm thick
  • Salt and pepper to taste
  • 1/2 cup piperade, optionally blended (or use a tomato-based sauce like pomodoro)
  • 1-2 tablespoons olive oil or vinaigrette

Directions:

  1. Preheat oven to 140°C.
  2. Spread out purple eggplant slice on a large work surface. Sprinkle some salt and pepper.
  3. Place one red tomato slice on each eggplant. Sprinkle some salt and pepper.
  4. Place one green zucchini slice on each stack. Sprinkle some salt and pepper.
  5. Place one yellow zucchini on each stack. Sprinkle some salt and pepper.
  6. Combine pairs of stacks of similar diameter. Combine again.
  7. Pour piperade into bottom of baking tray, and spread it about 0.5-1 cm thick.
  8. Place stacks in a single layer in a baking dish. You may want to make separate rings of slim stacks and fat stacks.
  9. If there's an awkward hole in the center, push in a single stack.
  10. Cover with parchment or foil and bake at 140°C for 1-2 hours, to steam in its own juices until cooked through.
  11. Uncover and brush the surface with olive oil or vinaigrette.
  12. Store until ready to serve.
  13. Bake uncovered at 170°C for 20 minutes to dry the top surface.
  14. Serve by placing a stack sideways, and a short stack on top of that.