Confit byaldi (ratatouille)

Confit Byaldi is a simple Provençal dish made with thinly sliced zucchini, eggplant, and tomatoes layered over a flavorful pepper and tomato piperade. Slowly baked, the vegetables become tender and concentrated in flavor while keeping their shape and color.

It takes a little time to prepare, but most of the cooking is hands-off. The finished dish is fresh, savory, and easy to serve straight from the oven.

Serves 4 | Prep: 30 minutes | Cook time : 3h 20

Ingredients

Piperade

• 2 red bell peppers, seeds and ribs removed

• 2 tablespoons extra-virgin olive oil

• 1 teaspoon minced garlic

• ½ cup finely diced yellow onion

• 340 g (12 oz) tomatoes, peeled, seeded, and finely diced, with juices reserved, or canned diced tomatoes

• 1 sprig fresh thyme

• 7-8 basil leaves

• ½ bay leaf

• Salt, to taste

Vegetables

• 1 green zucchini, thinly sliced

• 1 yellow zucchini, thinly sliced

• 1 Japanese eggplant, thinly sliced

• 4 tomatoes, thinly sliced

• ½ teaspoon minced garlic

• 2 teaspoons olive oil

• fresh thyme leaves

• Salt and freshly ground black pepper

Method

Prepare the vegetables

1. Using a mandoline, thinly and evenly slice the zucchini and eggplant. Slice the tomatoes by hand with a sharp knife, as they are too soft for the mandoline.

2. Arrange the sliced vegetables on baking sheets in a single layer. Season lightly with salt and fresh thyme. Let them sit while you prepare the piperade.

Make the piperade

3. Preheat the oven to 450°F. Place the bell peppers cut-side down on a foil-lined baking sheet. Roast for about 15 minutes, until the skins loosen and begin to blister.

4. Remove the peppers from the oven and let them cool until they are easy to handle. Peel away the skins, then finely chop the peppers.

5. Meanwhile, heat the olive oil in a skillet over low heat. Add the garlic and onion and cook gently for a couple of minutes, until completely softened but not browned.

6. Add the diced tomatoes and their reserved juices, along with the thyme, basil, and bay leaf. Simmer gently for about 10 minutes, until the tomatoes are very soft and most of the liquid has evaporated.

7. Add the chopped peppers and continue cooking until softened.

8. Remove the bay leaf, then use a hand blender to blend the piperade until completely smooth. Season with salt to taste.

Assemble the vegetables

9. Reduce the oven temperature to 275°F (135°C).

10. Spread the piperade evenly over the bottom of an 8-inch baking dish.

11. Arrange the sliced vegetables over the piperade, alternating the zucchini, yellow zucchini, eggplant, and tomato. Begin around the outer edge of the dish and work inward, overlapping the slices so that only a small portion of each slice remains visible. Continue in a tight spiral until the dish is filled. You may not need every slice.

12. Drizzle the olive oil mixture evenly over the vegetables.

13. Cover the dish with a piece of parchment paper cut to fit the surface of the baking dish. Bake for about 2 hours, until the vegetables are completely tender when tested with a small knife.

A few tips

Assembly. The zucchini, eggplant, and tomatoes should be sliced to a similar thickness so they cook evenly and create a consistent arrangement. Thin, even slices are key to getting the vegetables tender while still maintaining the layered look of the dish. If only Italian eggplant is available, cut it into half-moon slices and place them flat-side down, with the rounded edge following the curve of the other vegetables in the row. When adding the piperade to the baking dish, use a generous layer—some of the moisture will evaporate during the long bake, so starting with enough will help prevent the dish from becoming dry.

Use ripe but firm tomatoes. They should have plenty of flavour without being overly soft. Firmer tomatoes are easier to slice thinly and will hold their shape better during the long bake.

Don't rush the piperade. Cook the onions, garlic, tomatoes, and peppers gently until they are soft and concentrated. Keep the piperade light and herby so it complements the vegetables rather than overpowering them.

Presentation. Keep the arrangement neat and the colour pattern consistent, alternating the vegetables so their different colours show through. A little symmetry makes the finished dish especially beautiful without making it feel overly formal.

A beautiful vegetable dish

Tender, slow-baked vegetables over a flavourful tomato and pepper base make this a comforting dish for the warmer months, while still feeling fresh and vibrant. Serve it warm with Cornish hen, roasted chicken, or simply as a vegetable side dish.