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

1 h 50 minServes 6Nutri-Score A€€
from @la.cuisine.de.geraldine5 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • eggplant (sliced into thin rounds)Produce1 piece
  • zucchini (sliced into thin rounds)Produce2 pieces
  • tomatoes (sliced into thin rounds)Produce6 pieces
  • yellow bell pepper (diced)Produce1 piece
  • onion (chopped)Produce1 piece
  • garlic (minced)Produce3 pieces
  • crushed tomatoes (canned)Pantry400 g
  • olive oilPantry45 ml
  • thyme (fresh leaves, chopped)Spices3 g
  • saltSpices5 g
  • black pepper (ground)Spices2 g

per serving

Nutrition

135kcal

Carbs
13 g
Proteins
3 g
Fat
8 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Baking dish
  • Oven
  • Mixing bowl

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 3

  4. Bake

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

  5. Serve

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