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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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Ingredients
  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
Instructions
  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 https://sofiavonporat.com/

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4 Comments

  • Reply
    charles
    March 4 at 4:24 pm

    Hiya. Just curious as to the temperatures posted, they don’t match up if you convert 100C to F it should be 212F. 37F is getting close to the freezing temperature of water! 200C is almost 400F.

    • Reply
      Sofia
      March 4 at 5:21 pm

      Hey Charles! Oops, fixed! Thanks for pointing that out, coming from Sweden I’m more used to celsius 😉

  • Reply
    Laura Anna
    March 5 at 5:24 pm

    I am looking forward to making this soon – this weekend. Can hardly wait! It’s healthy and simple and does not require a ton of time in the kitchen or hunched over a stove.

    • Reply
      Sofia
      March 6 at 8:10 am

      I’m so glad to hear you’ll make this dish this weekend! You’re absolutely right, it hardly requires any “active” work :). Look forward to hearing how it goes, and if you have any questions just ask!

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