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Confit Byaldi (Ratatouille-Style Tian)
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Confit Byaldi (Ratatouille-Style Tian)

1 h 50 minPara 6Nutri-Score A€€
de @la.cuisine.de.geraldine5 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

6 personas
  • eggplant (sliced into thin rounds)Frutas y verduras1 pieza
  • zucchini (sliced into thin rounds)Frutas y verduras2 piezas
  • tomatoes (sliced into thin rounds)Frutas y verduras6 piezas
  • yellow bell pepper (diced)Frutas y verduras1 pieza
  • onion (chopped)Frutas y verduras1 pieza
  • garlic (minced)Frutas y verduras3 piezas
  • crushed tomatoes (canned)Despensa400 g
  • olive oilDespensa45 ml
  • thyme (fresh leaves, chopped)Especias3 g
  • saltEspecias5 g
  • black pepper (ground)Especias2 g

por ración

Nutrición

135kcal

Carbohidratos
13 g
Proteínas
3 g
Grasas
8 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Fuente de horno
  • Horno
  • Bol

paso a paso

Preparación

  1. Prepare the tomato base

    • Heat some olive oil in a frying pan and soften the chopped onion and garlic.
    • Add the diced yellow bell pepper and cook until tender.
    • Stir in the crushed tomatoes, season with salt, pepper and thyme, and simmer until thickened.
    Paso 1

  2. Slice the vegetables

    • Slice the eggplant, zucchini and tomatoes into thin, even rounds.
    • Spread the tomato sauce in the bottom of a baking dish.
    Paso 2

  3. Arrange the vegetables

    • Arrange the vegetable slices upright in alternating rows over the sauce.
    • Drizzle with olive oil and season with salt, pepper and thyme.
    Paso 3

  4. Bake

    • Cover with foil and bake until the vegetables are tender.
    • Uncover and bake a little longer to brown the top.
    Paso 4

  5. Serve

    • Let the confit byaldi rest a few minutes before serving.
    Paso 5
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