How to Make Confit Byaldi

A variation on the traditional French dish ratatouille.

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Get some inspiration.

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You can get the recipe from the nytimes website.

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Go to a Chinese market and buy one of these. Chinese eggplant.

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And the rest at your local grocery shop. Try to buy vegetables (zucchini, squash, tomato and eggplant) with the same thickness.

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Wash your peppers

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Pre-heat your oven at 450F

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Take steam and seeds out.

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All of them.

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Get a tray.

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Foil

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Salt and olive oil.

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Lay the peppers

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A little salt and olive oil on top.

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Crudité snack.

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Peppers in the oven.

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Timer on.

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While peppers are in the oven get an onion and some garlic

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Peel

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Chop the onion

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Mince the garlic

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Get your pot. Some olive oil. On low heat.

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Onion and garlic in the pot.

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Let them slowly cook. If needs a little push just increase the heat a bit.

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Snack.

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You can use regular tomatoes too. Either way works.

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Tomatoes have to be without seeds or skin.

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Don't throw the juice away.

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Wash the seeds out under running water.

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If looked a little bit like this you are doing fine.

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Prepare the tomatoes

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Chop

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Turn

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Chop

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You onion are now more tender than before.

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Add your tomato

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And juice

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Some parsley, thyme and bay leave.

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Let it cook for a while.

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Timer done!

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Check the peppers.

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The skin should peel off very easily.

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If not. Roast them for a couple of minutes more.

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If ok if they get some color.

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Peel

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Get them ready

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Chop one way.

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Snack time.

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The other way.

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Done.

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Do that to all of them.

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Add to your stew.

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Take the herbs out or not and mix.

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Let the peppers cook.

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Grab your veggies.

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A knife and a plate. You can also get a mandoline to do a more accurate job. Plus, it saves a lot of time.

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Slice.

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Lay on the plate

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Eggplant.

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Yellow squash and zucchini. The tomato has to be almost double the thickness of the rest of the vegetables.

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Finish your snack.

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Grab some garlic and thyme.

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Pick the leaves.

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Garlic, olive oil, salt and pepper.

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Lower your oven to 275F

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The peppers should have this consistency. If its too wet just bring the heat up and stir until it drys out.

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Get the plate your going to put the food.

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Add the pepper thing. (it's called piperade). Don't add too much.

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It's ok if you have some left. It's great for a spread.

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Make it flat

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Time to start.

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Tomato

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Zuchinni

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Yellow squash.

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Eggplant

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And so on...

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You can also build on your hand and then transfer it to the plate.

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You made it!

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Add some of that garlic, thyme mixture.

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Patience is a virtue.

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Now the waiting.

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Cover with foil.

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In the oven for 2-3 hours.

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With the remaining veggies do a soup.

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Check it after 2 hours

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Poke a knife to see if the vegetables are cooked.

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Maybe need another 30 minutes.

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Should be done after that.

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Raise the temperature

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Put the thing back.

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After 30-40 minutes.

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Take it off.

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For the "sauce". A little bit of the pepper mixture.

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Yellow sauce.

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Wash, dry and stack some parsley leaves.

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Chop

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Add to the mixture.

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Some thyme leaves.

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Mix.

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Add balsamic vinegar and don't mix.

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Add some chopped parsley to the veggies, salt and pepper. Eat with some bread or just like that.

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Have fun

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Bon appétit.

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Thank you for watching. Don't forget to subscribe.

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