Confit Byaldi is a version of the popular French dish Ratatouille, and in my opinion a much more beautiful version.
It’s a very simple recipe to make, although it does require some patience since it needs some time in the oven – but it’s well worth the wait!
Not only is this a very fresh and healthy dish packed with some amazing flavours, it’s also a perfect meal to serve at a dinner party as the presentation looks so impressive!
- 1 tbsp olive oil
- 1 small onion
- 1 tsp thyme
- 1 tsp oregano
- ½ tsp salt
- ½ tsp chili flakes
- 5 garlic cloves, chopped
- 2 tbsp flat leaf parsley, chopped
- 2 tbsp fresh basil, chopped
- 1/2 cup crushed tomatoes
- 1 small zucchini
- 1 small aubergine
- 1 small yellow zucchini
- 1 tomato, chopped
- 1 bunch olives, chopped
- Dice half an onion and fry in olive oil in a cast iron skillet over low heat for about 5 min. Add salt, thyme, oregano and chili flakes and fry for another 15 min without stirring.
- Add garlic, stir and continue to simmer for a few minutes. Then pour in crushed tomatoes, parsley and basil, stir and let simmer for another 5 min.
- Preheat the oven at 100°C/212F. Slice zucchini and aubergine in thin slices with a sharp knife of mandoline slicer. Remove the skillet from the heat. Cut the other half of the onion in slices and place on top of the tomato sauce.
- Arrange a strip of alternating slices of zucchini and aubergine, overlapping so that ¼ inch of each slice is exposed, starting from the inside going out in a spiral shape.
- Top with chopped tomatoes, cover the skillet with aluminium foil and bake in the oven for 2 hours.
- After 2 hours, remove the foil, turn up the heat to 200°C/392F and bake for another 20 min.
- Garnish with fresh thyme, basil and chopped olives.