Confit Byaldi (Ratatouille)

• portions: 4

Ingrédients

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

Instructions

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.

Notes

Description:

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.