Serves 4 people | Prepared in 2 hours | Difficulty: Moderate
This modern take on Ratatouille, known as Confit Byaldi, layers thinly sliced vegetables in a visually stunning pattern, bathed in a rich tomato sauce. Slow roasting in the oven brings out the natural sweetness and depth of the vegetables, making this dish as delicious as it is beautiful.
Ingredients
- 1 large eggplant, thinly sliced
- 2 medium zucchini, thinly sliced
- 1 large red bell pepper, thinly sliced
- 2 large tomatoes, thinly sliced
- 1 large onion, thinly sliced
- 2 garlic cloves, minced
- 3-4 tablespoons olive oil
- 1 teaspoon fresh thyme (or dried)
- Salt and pepper, to taste
- Fresh basil for garnish (optional)
For the Tomato Sauce
- 1 can (400g) diced tomatoes
- 1 garlic clove, minced
- 2 tablespoons olive oil
- 1 teaspoon sugar
- Salt and pepper, to taste
Instructions
1. Tomato Sauce
In a saucepan over medium heat, warm the olive oil. Add the minced garlic and diced tomatoes. Season with salt, pepper, and sugar. Simmer for 10-15 minutes until the sauce thickens slightly. Pour the sauce into the bottom of a baking dish.
2. Vegetables
Thinly slice the eggplant, zucchini, bell pepper, tomatoes, and onion. Arrange the slices on top of the tomato sauce, alternating them in a circular or row pattern.
3. Seasoning
Sprinkle the top with thyme, salt, and pepper, and drizzle with olive oil.
4. Baking
Cover the dish with aluminum foil and bake in a preheated oven at 150°C (300°F) for about 1.5 hours. Remove the foil for the last 20 minutes to allow the vegetables to caramelize slightly.
5. Serving
Once baked, let the dish cool slightly. Garnish with fresh basil leaves and serve.
