Confit bayalda or Ratatouille from Thomas Keller

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   Prepare the necessary vegetables and spices.

2. STEP 2

   

   First of all, you need to prepare the piperade sauce. Preheat the oven to 230 degrees. Line a baking sheet with foil and place the peppers on top, cut side down. Place the baking sheet with peppers in the oven for 30 minutes.

3. STEP 3

   

   As soon as our peppers are baked, take them out of the oven, cool slightly, carefully remove the skin

4. STEP 4

   

   and chop finely.

5. STEP 5

   

   Heat olive oil in a frying pan, add finely chopped onions and garlic and simmer over low heat for about 8 minutes. They should not turn golden, but just become soft!

6. STEP 6

   

   Then add the prepared tomatoes, bay leaf, parsley and thyme. Simmer over low heat for about 10 minutes so that almost all the liquid evaporates, but do not fry.

7. STEP 7

   

   Add the bell pepper and simmer for a few more minutes until the pepper also becomes tender and soft. Salt to taste. We catch the bay leaf and thyme and throw it away. They accomplished their mission by imparting their flavor to the sauce. We take a tablespoon of sauce and set it aside; we will need it a little later.

8. STEP 8

   

   Preheat the oven to 150 degrees. Cut zucchini, eggplant and tomatoes into thin rings.

9. STEP 9

   

   Then place them on top of the sauce, alternating with each other so that each circle covers the other, leaving about half a centimeter open in each circle.

10. STEP 10

    

    In a small bowl, mix olive oil with garlic and dried thyme. Salt and pepper to taste.

11. STEP 11

    

    Sprinkle the mixture over the vegetables. Cover the pan with foil, fold the edge over to seal tightly, and bake for about an hour until the vegetables are fully cooked. Then remove the foil and bake the vegetables for about half an hour (if the vegetables start to burn, just cover them lightly with foil).

12. STEP 12

    

    We take our ratatouille out of the oven and see what happens. If there is too much liquid in the pan, place it on the stove over medium heat to allow the excess liquid to evaporate.

13. STEP 13

    

    All we have to do is prepare the dressing. In a small bowl, mix a tablespoon of piperade sauce, carefully set aside, with olive oil, balsamic vinegar, aromatic herbs, salt and pepper. Gently place the ratatouille on serving plates with a spatula. Turn the spatula 90 degrees so that the ratatouille forms a fan. Drizzle with dressing and serve hot.

14. STEP 14

    

    I hope that your ratatouille will be a success and that your “severe critics” will be delighted. Bon appetit!!!

Comments on the recipe

Guest

01.12.2023

5

This is how I prepare ratatouille: I throw all the ingredients into a pile. To save time, of course. It turns out to be a stew or something like that. I will definitely find time to prepare a dish according to this recipe (as many as 14 steps, but the photo is tempting..). I would like to try a real ratatouille, especially since our young zucchinis are already ripe and the eggplants are lying around, yearning :)

Evgen

01.12.2023

5

the recipe is simply great.

Lydia

01.12.2023

4.6

I prepared this recipe and didn’t regret the time spent! This is just a magical ratatouille! Sooo delicious!!! I will cook this way again!