Confit Byaldi (aka Ratatouille's Ratatouille)
 
Prep time
Cook time
Total time
 
Thinly sliced vegetables layered atop a flavorful tomato-pepper sauce and baked.
Category: Main Dish
Yield: 6-8 servings
Ingredients
Sauce
  • 1 Tbsp olive oil
  • 1¼ cups tomato puree or sauce
  • 1 roasted red pepper, finely chopped
  • ½ large onion, diced
  • 3 cloves garlic, minced
  • 1 tsp balsamic vinegar
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • Salt & pepper to taste
Ratatouille
  • 1 medium eggplant, very thinly sliced
  • 1 medium summer squash, very thinly sliced
  • 2 large carrots, very thinly sliced
  • 2 medium tomatoes, very thinly sliced
  • 1 medium bell pepper, very thinly sliced
  • 1 tbsp olive oil
  • Several sprigs fresh thyme
  • Salt & pepper to taste
Instructions
  1. Preheat oven to 375 F.
  2. In a 2 quart oval baking dish, pie plate, or other casserole dish (see Notes), spread 1 Tbsp olive oil and tomato puree across the bottom. Stir in roasted red pepper, onion, garlic, balsamic vinegar, thyme and basil and season with salt and pepper.
  3. If you have a mandoline chopper, use it to very thinly slice your veggies. If you don't have one, use a sharp knife to slice them as thinly as you can.
  4. Starting at the outer edge of the dish and moving inwards in circles, begin layering the veggies alternately, overlapping each just slightly. Do this until you've reached the center of the dish. Drizzle 1 Tbsp olive oil over the vegetables and add salt and pepper to taste. Lay the thyme sprigs on top of the vegetables.
  5. Cover with foil and bake for 45-50 minutes, until vegetables are fully cooked and tomato sauce is bubbly. Serve with rice, potatoes, or crusty bread.
Notes
I made this in a 2-quart oval baking dish and had a lot of extra veggies, so I made a second batch in a pie plate and froze it. If you don't want extras, you can use a larger casserole or baking dish.
Recipe by Baked In at https://www.baked-in.com/2014/09/07/confit-byaldi-aka-ratatouilles-ratatouille/