Confit Byaldi Recipe

Ingredients for Confit Byaldi

• Red Pepper
• Yellow Pepper
• Orange Bell Pepper
• Extra Virgin Olive Oil
• 2 cloves garlic, minced
• Yellow Onion
• 28 ounces canned crushed tomatoes
• 2 sprigs fresh thyme
• Flat Leaf Parsley
• 1 bay leaf
• Kosher Salt
• Zucchini
• Japanese Eggplant
• Yellow Squash
• Roma Tomatoes
• Olive Oil
• Thyme Leaves
• Kosher Salt & Freshly Ground Black Pepper
• Balsamic Vinegar
• Fresh Herb

How to Make Confit Byaldi

1. **Prepare the Piperade:** Preheat oven to 450°F (232°C). Place pepper halves on a foil-lined baking sheet, cut-side down. Roast for 15-20 minutes, or until skin loosens.
2. Remove from oven and let cool slightly. Once cool enough to handle, peel and finely chop the peppers.
3. In a medium skillet, heat 2 tablespoons of olive oil over low heat. Add minced garlic and chopped onion; cook until very soft but not browned (about 8 minutes).
4. Add crushed tomatoes, thyme, parsley, and bay leaf. Simmer over low heat until very soft and reduced to a thick sauce (about 10 minutes). Do not brown.
5. Stir in the chopped roasted peppers and simmer until softened.
6. Season with salt to taste. Remove and discard thyme and bay leaf. Reserve 1 tablespoon of the piperade for the vinaigrette; spread the remainder in the bottom of an 8-inch oven-safe skillet.
7. **Assemble the Byaldi:** Preheat oven to 275°F (135°C). Arrange a strip of 8 alternating slices of eggplant, zucchini, and yellow squash down the center of the skillet over the piperade, overlapping slightly so only 1/4 inch of each slice shows.
8. Continue overlapping the remaining vegetables in a close spiral, slightly mounding towards the center. Repeat until the pan is filled. You may not need all the vegetables.
9. In a bowl, whisk together the remaining 2 tablespoons olive oil, minced garlic (1 clove), thyme leaves (from one sprig), salt, and pepper.
10. Drizzle the mixture over the vegetables.
11. Cover the skillet tightly with foil, crimping the edges to seal well.
12. Bake for 2 hours, or until the vegetables are tender when pierced with a paring knife.
13. Uncover and bake for an additional 30 minutes to allow the top to brown slightly. If excess liquid remains, place the skillet over medium heat on the stove and reduce until thickened.
14. **Make the Vinaigrette:** While the byaldi is baking, prepare the vinaigrette. In a small bowl, whisk together the reserved piperade, red wine vinegar, remaining thyme leaves, and salt and pepper to taste.
15. **Serve:** Preheat your broiler. Place the byaldi under the broiler until lightly browned on top.
16. Carefully slice the byaldi into quarters using an offset spatula. Gently lift each quarter onto a plate and arrange in a fan shape. Drizzle the vinaigrette around the plate. Serve hot.