Confit bayaldy or Ratatouille by Thomas Keller

Step-by-step cooking

1. Step 1:

   

   Prepare the necessary vegetables and spices.

2. Step 2:

   

   First of all you need to prepare piperade sauce. Preheat the oven to 230 degrees. Cover the baking sheet with foil and spread the peppers on top with a slice down. The baking sheet with peppers is sent to the oven for 30 minutes.

3. Step 3:

   

   As soon as our peppers are baked, we take them out of the oven, cool them down a little, carefully remove the skin

4. Step 4:

   

   And finely chop.

5. Step 5:

   

   Heat olive oil in a frying pan, add finely chopped onions with garlic and simmer for about 8 minutes. They should not get golden, but only become soft!

6. Step 6:

   

   Then add the prepared tomatoes, bay leaf, parsley and thyme. Simmer on 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 so that the pepper also becomes tender and soft. Salt to taste. Bay leaf and thyme are caught and thrown away. They fulfilled their mission by giving the sauce its flavor. We collect a tablespoon of sauce and put it aside, it will be useful to us a little later.

9. Step 8:

   

   Preheat the oven to 150 degrees. Zucchini, eggplant and tomatoes are cut into thin rings.

10. Step 9:

    

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

11. Step 10:

    

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

12. Step 11:

    

    Sprinkle the vegetables with the mixture. Cover the mold with foil, bend the edge to seal tightly, and bake for about an hour until the vegetables are completely 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).

13. Step 12:

    

    We take our ratatouille out of the oven and see what happened. If there is too much liquid in the mold, put it on the stove over medium heat so that the excess liquid evaporates.

14. Step 13:

    

    It remains for us to prepare the dressing. In a small bowl, mix a tablespoon of piperade sauce, thoughtfully set aside, with olive oil, balsamic vinegar, fragrant herbs, salt and pepper. Carefully spread ratatouille on serving plates with a spatula. Turn the spatula 90 degrees so that the ratatouille lies like a fan. Sprinkle with dressing and serve hot.

15. Step 14:

    

    I hope that your ratatouille will come out to glory and your "strict critics" will be delighted. Bon appetit!!!