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Confit Byaldi (Ratatouille-Style Layered Vegetables)
2 hServes 4Nutri-Score A€€
A
2 h
2 hConfit Byaldi (Ratatouille-Style Layered Vegetables)
what you need
Ingredients
eggplant (sliced into thin rounds)Produce1 piece
zucchini (sliced into thin rounds)Produce2 pieces
yellow squash (sliced into thin rounds)Produce1 piece
tomatoes (sliced into thin rounds)Produce6 pieces- red bell pepper (deseeded and chopped)Produce1 piece
onion (chopped)Produce1 piece
garlic (minced)Produce3 pieces
olive oil (for cooking and drizzling)Pantry60 ml
tomato paste (for the base sauce)Pantry30 g
thyme (fresh leaves, chopped)Spices3 g
salt (to taste)Spices5 g
black pepper (to taste)Spices2 g
per serving
Nutrition
233kcal
- Carbs
- 20 g
- Proteins
- 4 g
- Fat
- 16 g
what you’ll use
Tools
Frying pan
Baking dish
Mandoline
Oven
step by step
Method
- Step 1
Make the base sauce
- Sauté the chopped onion and bell pepper in olive oil until soft.
- Add the garlic and tomato paste and cook briefly until fragrant.
- Season with salt, pepper and thyme, then spread the sauce over the bottom of a baking dish.
- Step 2
Slice the vegetables
- Slice the eggplant, zucchini, yellow squash and tomatoes into thin, even rounds.
- Step 3
Arrange the slices
- Layer the vegetable rounds upright in tight, overlapping rows over the sauce, alternating the colours.
- Drizzle with olive oil and season with salt, pepper and thyme.
- Step 4
Bake
- Cover with parchment and bake at 175 °C until the vegetables are tender.
- Uncover and bake a little longer to caramelise the top.
- Step 5
Serve
- Let the dish rest briefly, then serve straight from the baking dish.