Ratatouille

* confit byaldi style

Recipe Name

Equipment

  • 15″ x 10″ glass baking tray

Ingredients

  • 1 green zucchini
  • 1 yellow squash
  • 1 Chinese/Japanese eggplant
  • 4 Roma tomatoes
  • 1 red bell pepper
  • Olive oil
  • 1 tsp thyme
  • 1 tsp parsley
  • Basil
  • Salt & pepper
  • .5 yellow onion
  • 1 jar tomato sauce
  • 1 can tomato paste
  • 5 cloves minced garlic
  • Balsamic vinegar

Instructions

  1. Preheat oven to 450 F.
  2. Use mandolin to slice zucchini and squash.
  3. Slice eggplant to similar thinness.
  4. Blanch tomatoes for 45 sec. Slice.
  5. Place deribbed & deseeded bell peppers to roast in oven for 15 minutes.
  6. Peel bell peppers.
  7. Finely dice peppers, onion, and garlic.
  8. Put oil in pot. Cook onions and garlic.
  9. Add the tomato sauce, tomato paste, spices, and vegetable trimmings.
  10. Spread piperade on the bottom of pan.
  11. Place vegetables in alternating and spiral order in pan. Cover with parchment.
  12. Mix olive oil, salt, pepper, thyme, and garlic. Sprinkle over vegetables.
  13. Bake at 275 F for 2 hours.
  14. Remove parchment and bake for 30 minutes.
  15. Mix piperade, oil, vinegar, herbs, salt, and pepper for a vinaigrette.
  16. Serve with vinaigrette.