Confit Byaldi (Ratatouille)

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!

Confit Byaldi (Ratatouille)

Confit Byaldi
Yields 4
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  1. 1 tbsp olive oil
  2. 1 small onion
  3. 1 tsp thyme
  4. 1 tsp oregano
  5. ½ tsp salt
  6. ½ tsp chili flakes
  7. 5 garlic cloves, chopped
  8. 2 tbsp flat leaf parsley, chopped
  9. 2 tbsp fresh basil, chopped
  10. 1/2 cup crushed tomatoes
  11. 1 small zucchini
  12. 1 small aubergine
  13. 1 small yellow zucchini
  14. 1 tomato, chopped
  15. 1 bunch olives, chopped
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Top with chopped tomatoes, cover the skillet with aluminium foil and bake in the oven for 2 hours.
  6. After 2 hours, remove the foil, turn up the heat to 200°C/392F and bake for another 20 min.
  7. Garnish with fresh thyme, basil and chopped olives.
Sofia von Porat http://sofiavonporat.com/