Confit Byaldi (Ratatouille)
6 large roma tomatoes
2 seeded red bell peppers
½ small onion
½ cup vegetable stock
½ cup water
3 tbsp extra virgin olive oil
2 sprigs of rosemary
2 sprigs of thyme
1 clove garlic
2 medium green squash
2 medium yellow squash
2 medium or 1 large eggplant
Preheat the oven to 225 F (after you’re halfway through slicing your vegetables).
Roast the bell peppers under the broiler or over a gas stove until blackened all around. Place each pepper in tin-foil to steam for 5 minutes. Once steamed, peel off the blackened skins.
Add the peppers, 2 tomatoes, rosemary, thyme, garlic, onion, vegetable stock, and the olive oil to a blender and blend until smooth. Add water as needed to create a thick consistency. Be sure to salt the sauce adequately, as this is the only source in the dish.
Cut the eggplant, squash, and remaining 4 tomatoes as thin as possible.
Spread the sauce in a wide baking dish and shingle the sliced vegetables tightly so that they all fit. Place parchment paper over the top and bake at 225 F for 90 minutes.
Lastly, uncover and broil to your taste (optional). Serve with olive oil drizzle.
This is a variation on the french dish Ratatouille, and is featured in the animated film of the same name. This vegan dish combines a mixture of tomatoes and summer vegetables in a very synergistic and light manner.