Confit Byaldi (Ratatouille)

Confit Byaldi (Ratatouille)

2.5 hr bake, 135°C, serves 4

Ingredients

Piperade (base sauce)
red pepper       75g
yellow pepper    75g
orange pepper    75g
onion            75g
tomatoes         340g
olive oil        15g
garlic           3g
fresh thyme      1 sprig
fresh parsley    1 sprig
bay leaf         1

Vegetable layer
courgette        85g
aubergine        85g
yellow squash    85g
tomatoes         225g
olive oil        15g
garlic           2g
fresh thyme      2 sprigs

Vinaigrette
olive oil        15g
balsamic vinegar 5g

Use the KitchenAid slicing attachment on the 2mm disc for the courgette, aubergine and squash. Slice the tomatoes by hand with a sharp knife as they are softer and can get crushed.
The thinner and more even the slices, the better it looks and the more evenly it cooks.

Recipe

Piperade

1. Heat the oven to 230°C. Place the pepper halves skin side down on a lined tray. Roast for 20-25 minutes until the skins blister. Leave to cool, peel and finely chop.

2. Heat the olive oil in a pan over medium-low heat. Add the onion and garlic and cook gently for 8 minutes until completely soft but not browned.

3. Add the chopped tomatoes, thyme, parsley and bay leaf. Simmer on low for 10-15 minutes until thick. Stir in the roasted peppers and cook for another 5 minutes. Season, then remove the herb sprigs and bay leaf.

4. Set aside 1 tbsp of the piperade for the vinaigrette. Spread the rest across the base of a 23cm ovenproof pan or dish.

Vegetable layer

5. Reduce the oven to 135°C.

6. Slice all vegetables to 2mm rounds. Starting at the outer edge and working inward in a spiral, arrange in alternating order (courgette, aubergine, squash, tomato) with each slice overlapping the last by about 5mm.

7. Mix the olive oil, garlic and thyme leaves and drizzle over the top. Season with salt and pepper.

8. Cover tightly with foil and bake for 2 hours until completely tender. Remove the foil and bake for another 30 minutes. If there is excess liquid, pour it off.

To serve

9. Mix the reserved piperade with the olive oil and balsamic vinegar to make the vinaigrette.

10. Put the pan briefly under the grill for 2-3 minutes to catch a little colour on top. Cut into portions and drizzle the vinaigrette around each plate.