Confit Byaldi with a Mediterranean Twist

Ingredients

• 2 medium eggplants (about 1.5 lbs / 680g), sliced into 1/4-inch rounds 2 medium eggplants (about 1.5 lbs / 680g), sliced into 1/4-inch rounds
• 2 medium zucchini (about 1 lb / 450g), sliced into 1/4-inch rounds 2 medium zucchini (about 1 lb / 450g), sliced into 1/4-inch rounds
• 2 bell peppers (1 red, 1 yellow), thinly sliced 2 bell peppers (1 red, 1 yellow), thinly sliced
• 4 ripe tomatoes, thinly sliced 4 ripe tomatoes, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1/4 cup (60ml) extra virgin olive oil 1/4 cup (60ml) extra virgin olive oil
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish
• Balsamic glaze, for drizzling Balsamic glaze, for drizzling

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat: 12g (Saturated Fat: 2g)
• Carbohydrates: 18g (Sugar: 10g)
• Protein: 3g
• Fiber: 7g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 375°F (190°C).
2. 2.
   In a large baking dish, drizzle a bit of olive oil and spread it evenly.
3. 3.
   Arrange the sliced eggplants, zucchini, bell peppers, and tomatoes in a concentric pattern, overlapping them slightly.
4. 4.
   In a small bowl, mix together minced garlic, olive oil, dried thyme, dried oregano, salt, and pepper.
5. 5.
   Drizzle the garlic and herb mixture over the arranged vegetables, making sure to coat them evenly.
6. 6.
   Cover the baking dish with aluminum foil and bake for 45 minutes.
7. 7.
   Remove the foil and continue baking for an additional 15 minutes, or until the vegetables are tender and slightly caramelized.
8. 8.
   Remove from the oven and let it cool for a few minutes.
9. 9.
   Garnish with fresh basil leaves and drizzle with balsamic glaze before serving.

Treat your ingredients with care...

• Eggplants — Salting the eggplant slices and letting them sit for 15 minutes before cooking helps remove any bitterness.
• Bell peppers — You can use a variety of bell peppers for added color and flavor. Roasting the peppers before slicing them adds a smoky taste.
• Tomatoes — Using ripe and juicy tomatoes will enhance the flavor of the dish. If desired, you can remove the seeds before slicing.

Tips & Tricks

• For a more intense flavor, marinate the sliced vegetables in the garlic and herb mixture for 30 minutes before arranging them in the baking dish.
• Serve the Mediterranean Ratatouille Confit warm or at room temperature for the best taste and texture.
• Leftovers can be refrigerated and enjoyed the next day. The flavors will further develop, making it even more delicious.

Serving advice

Serve the Mediterranean Ratatouille Confit as a main course accompanied by crusty bread or as a side dish alongside grilled meats or fish. It can also be served over cooked quinoa or couscous for a wholesome vegetarian meal.

Presentation advice

To enhance the presentation, carefully arrange the vegetable slices in a circular pattern, starting from the outer edge of the baking dish and working your way towards the center. Drizzle the balsamic glaze in a decorative pattern over the finished dish and garnish with fresh basil leaves.