Provençal Confit Byaldi (Layered Ratatouille)
Thin slices of eggplant, zucchini, and tomatoes baked with herbs and olive oil.
About This Dish
This oven-baked presentation is the layered confit-byaldi variation of ratatouille, not the traditional separately cooked vegetable stew. It is delicious hot or at room temperature.
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Stages
- Sauce15 min
- Slicing20 min
- Oven50 min
Step-by-Step Instructions
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1
Finely chop the onion, garlic, and bell pepper, then cook them in one tablespoon of olive oil until tender.
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2
Add one chopped tomato, thyme, salt, and pepper. Simmer the sauce for 10 minutes.
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3
Cut the remaining tomatoes, eggplant, and zucchini into 4–5 mm rounds.
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4
Spread the sauce in a baking dish and overlap the vegetable slices, alternating the colors. Drizzle with oil.
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5
Cover with parchment and bake at 190 °C for 35 minutes. Remove the paper and brown for another 15 minutes.
