Ratatouille is a famous French peasant dish that is a combination of stewed tomatoes, onions, peppers, eggplant and squash with herbs. It was traditionally a peasant dish made from scraps of vegetables and stewed in a big pot.
Confit Byaldi, which is what this dish is, is a derivative of ratatouille that elevates it to a finer dining level. It is the dish you see in the movie Ratatouille, and was made popular in the late 1900s.
@kellyscleankitchen How to make ratatouille - confit byaldi 🐀 #ratatouille #confitbyaldi #frenchfood #cooking ♬ Le Festin (From "Ratatouille") - Movie Sounds Unlimited
Ratatouille / Confit Byaldi
Prep Time: 15 minutes
Cook Time: 1 Hour 45 minutes
Total Time: 2 Hours
Serves: 6
Ingredients:
Sauce:
- olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 5 tomatoes diced
- 1 tbsp dried thyme
- salt and pepper
- 4 garlic cloves, minced
Toppings:
- 1 zucchini
- 1 Japanese eggplant
- 1 yellow squash
- 2 roma tomatoes
- parsley garnish
Preparation:
STEP 1.
Preheat your oven to 300*F.
Prep all your vegetables by slicing thin on a mandolin. Salt your eggplant and set to the side. After 30 minutes, pat eggplant dry with a paper towel.
STEP 2.
For the sauce, in a large pan over medium heat, add olive oil and saute the onion, bell peppers, and tomatoes, salting as you go. Saute until cooked through, around 8 minutes. Add thyme, garlic and saute another 2-3 minutes. Remove from the heat and blend until smooth in a blender.
STEP 3.
In a large le creuset or cast iron skillet, add your sauce to the bottom and layer your vegetables on top in thin layers. Add garlic, herbs and salt. Cover in a cartouche and roast in a 300*F for 90 minutes.
STEP 4.
Remove from the oven, allow it to cool for 10 minutes, and enjoy.
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