Confit Byaldi

Ingredients

• 2 large Red bell peppers
• 0.5 cup Extra virgin olive oil
• 0.5 cup Yellow onion, finely minced
• 4 cloves Garlic cloves, minced
• 4 large Roma tomatoes, blanched and peeled
• 2 medium Japanese eggplant, sliced 1/16 inch thick
• 1 large Green zucchini, sliced 1/16 inch thick
• 1 large Yellow squash, sliced 1/16 inch thick
• 4 sprigs Fresh thyme sprigs
• 1 teaspoon Balsamic vinegar(optional)
• 1 to taste Kosher salt and cracked black pepper

Instructions

1. 1

   Roast the red peppers over an open flame until charred, then peel, seed, and finely dice to create the 'Piperade' base.

2. 2

   Sauté the minced onion and garlic in 2 tablespoons of olive oil until translucent, then stir in the diced peppers and two crushed tomatoes, simmering until a thick paste forms.

3. 3

   Spread the Piperade evenly across the bottom of a wide, shallow gratin dish or cast-iron skillet.

4. 4

   Using a mandoline, slice the eggplant, zucchini, squash, and remaining tomatoes into uniform 1/16-inch rounds.

5. 5

   Arrange the vegetable slices in a tight, overlapping spiral pattern over the Piperade, alternating colors for a visual gradient.

6. 6

   Drizzle with remaining olive oil, sprinkle with thyme leaves, salt, and pepper, then cover with a parchment paper circle (cartouche) cut to fit the pan.

7. 7

   Bake at 275°F (135°C) for 2.5 hours until vegetables are tender but hold their shape, then remove the parchment and roast for another 30 minutes to caramelize.

8. 8

   Carefully lift a stack of the vegetables using an offset spatula and fan them out on a plate, finishing with a drop of balsamic vinegar and a drizzle of the pan juices.