Ratatouille Confit Byaldi

Ingredients

• 2 medium Zucchini
• 1 large Eggplant
• 3 mixed colors Bell Peppers
• 2 lbs Tomatoes
• 1 large Yellow Onion
• 4 cloves Garlic
• 1/4 cup Extra Virgin Olive Oil
• 1 tsp Fresh Thyme
• 1 tsp Salt(optional)
• 1 tsp Black Pepper(optional)

Instructions

1. 1

   Preheat oven to 325°F (160°C). Prepare the compote: Finely dice the onion and mince the garlic. In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Sauté the onion and garlic until softened (about 10 minutes). Add the diced tomatoes, salt, and pepper. Simmer gently for 30 minutes until the tomatoes break down into a thick sauce. Set aside.

2. 2

   Prepare the vegetables: Thinly slice the zucchini, eggplant, and bell peppers into uniform rounds (about 1/8 inch thick). Lightly brush all vegetable slices with the remaining olive oil and season with salt and pepper.

3. 3

   Assemble the dish: In a 9x13 inch baking dish, spread a thin layer of the tomato compote on the bottom. Begin layering the vegetables, alternating between zucchini, eggplant, and peppers, ensuring each layer is tightly packed. Finish with a final layer of compote on top. Drizzle the remaining olive oil and sprinkle with fresh thyme over the entire surface.

4. 4

   Roast for 120 minutes. The dish is ready when the vegetables are tender and the edges are slightly caramelized. Let it rest for 15 minutes before serving.