Ratatouille/Confit Byaldi Recipe

Step 1/7

• ¼ yellow bell pepper
• ¼ red bell pepper
• ¼ Poblano pepper
• ⅜ chili peppers

• oven

Roast bell peppers and jalapeno over the flame or in preheated 220C oven for 40 min.

Step 2/7

• 40 g onion chopped
• 40 g carot washed, unpeeled and chopped
• 20 g celery ribs, washed and chopped
• 6 g butter
• 6 ml olive oil

• Large skillet

Chop onion, celery, carrots and 1 tbsp mince garlic. Add butter, olive oil and sauté the mirepoix; onion, celery and carrots for 10 min on medium-high heat.

Step 3/7

• Freezer bag

Steam the roasted peppers for 15 min then peel. Remove stem, membranes and seeds. Chopped peppers.

Step 4/7

• ¼ tbsp Minced garlic
• 170 g canned crushed tomatoes
• ⅝ sprigs Fresh thyme
• ¼ tsp herbes de Provence
• ⅝ leaves basil
• salt, pepper to taste

• food processor

Add 1 tbsp minced garlic, chopper peppers, 850g tomatoes, 3 thyme leaves, herbes de Provence, salt and pepper. Cook the mixture for 20 min. Gently puree the ratatouille mixture with basils and pour back into the skillet.

Step 5/7

• ⅜ yellow zucchini
• ⅜ zucchini
• ⅜ eggplants
• 1¼ Roma tomatoes
• ⅜ tbsp olive oil
• ¼ tsp Minced garlic
• ¼ tsp Chopped thyme

• aluminum foil
• baking pan

Cut zucchinis, eggplants, tomatoes into 1.5mm round. Arrange a strip of alternating slides of these. Season with salt, pepper, olive oil, garlic and thyme. Cover ratatouille with foil.

Step 6/7

Preheat oven to 150C and cook slowly for 190 min. Remove foil and cook for 45 min at 190C.

Step 7/7

The veggies will then roasted acquiring additional flavor through caramelization. Sprinkle some minced fresh basil before serving. Bon appétit!