Confit Byaldi Recipe (Ratatouille)

• porcje: 8 servings
• czas aktywny: 25 minutes
• całkowity czas: 2 hours 55 minutes

Składniki

5 tablespoons olive oil

1 peeled and small-diced small yellow onion

3 finely minced garlic cloves

1 peeled (seeded, and small diced red bell pepper)

1 peeled (seeded, and small diced yellow bell pepper)

3 cups tomato puree

2 thinly sliced baby or Japanese egg plant

6 thinly sliced Roma tomatoes

2 thinly sliced yellow squash

2 thinly sliced green zucchini

1 tablespoon fresh thyme leaves

coarse salt and freshly cracked pepper to taste

Wskazówki

Add 3 tablespoons of olive oil to a medium-sized saucepot over medium heat and add in the onions. Gently season with salt and cook while frequently stirring for 5 minutes.

Turn the heat down to low and cook for 10 minutes while occasionally stirring or until well browned.

Stir in the garlic and cook just until fragrant, which takes about 30 to 45 seconds.

Add in the bell peppers and sauté for 5 minutes over medium heat.

Pour in the tomato puree, season with salt, and cook over low to medium heat for 15 to 20 minutes.

Transfer the mixture to a blender and blend it at high speed until smooth. Be sure the center piece is removed from the cap of the blender when blending so that the steam can escape.

Pour the tomato sauce into a 10” cast iron skillet or round deep 10” casserole dish.

Starting on the inside of the pan around the sides of the skillet, layer with the eggplant, tomatoes, squash, and zucchini, keeping the vegetables upright. Repeat the process all the way around.

Repeat the same procedures to the inside of that vegetable round in the pan.

For the centerpiece, fan out and layer slightly over one another about 5 slices each of eggplant, tomato, squash, and zucchini, and roll it up to create a rose. Place that vegetable rose to the center of the pan.

Drizzle 2 tablespoons of olive oil over the top of the vegetables and season with salt and pepper.

Sprinkle the fresh thyme evenly, place a piece of foil or parchment round over the top, and bake on the middle rack at 325° for 60 to 65 minutes.

Remove the foil or parchment and bake for another 30 to 35 minutes, or until the edges of the vegetables are lightly browned and the vegetables are tender. Serve hot.

Wartości Odżywcze

• Kalorie: 177 kcal
• Tłuszcz Całkowity: 10 g
• Tłuszcz Nasycony: 1 g
• Tłuszcz Nienasycony: 7 g
• Sód: 42 mg
• Węglowodany Całkowite: 23 g
• Błonnik Pokarmowy: 6 g
• Cukry Całkowite: 14 g
• Białko: 4 g