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How to Make Confit Byaldi

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A variation on the traditional French dish ratatouille.

by Chez Fred

1.2k Likes

21.4k Views

Step 1 of 103

Get some inspiration.

Get some inspiration.

Step 2 of 103

You can get the recipe from the nytimes website.

You can get the recipe from the nytimes website.

Step 3 of 103

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

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

Step 4 of 103

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

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

Step 5 of 103

Wash your peppers

Wash your peppers

Step 6 of 103

Pre-heat your oven at 450F

Pre-heat your oven at 450F

Step 7 of 103

Take steam and seeds out.

Take steam and seeds out.

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All of them.

All of them.

Step 9 of 103

Get a tray.

Get a tray.

Step 10 of 103

Foil

Foil

Step 11 of 103

Salt and olive oil.

Salt and olive oil.

Step 12 of 103

Lay the peppers

Lay the peppers

Step 13 of 103

A little salt and olive oil on top.

A little salt and olive oil on top.

Step 14 of 103

Crudité snack.

Crudité snack.

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Peppers in the oven.

Peppers in the oven.

Step 16 of 103

Timer on.

Timer on.

Step 17 of 103

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

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

Step 18 of 103

Peel

Peel

Step 19 of 103

Chop the onion

Chop the onion

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Mince the garlic

Mince the garlic

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

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

Step 22 of 103

Onion and garlic in the pot.

Onion and garlic in the pot.

Step 23 of 103

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

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

Step 24 of 103

Snack.

Snack.

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You can use regular tomatoes too. Either way works.

You can use regular tomatoes too. Either way works.

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Tomatoes have to be without seeds or skin.

Tomatoes have to be without seeds or skin.

Step 27 of 103

Don't throw the juice away.

Don't throw the juice away.

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Wash the seeds out under running water.

Wash the seeds out under running water.

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

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

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Prepare the tomatoes

Prepare the tomatoes

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Chop

Chop

Step 32 of 103

Turn

Turn

Step 33 of 103

Chop

Chop

Step 34 of 103

You onion are now more tender than before.

You onion are now more tender than before.

Step 35 of 103

Add your tomato

Add your tomato

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And juice

And juice

Step 37 of 103

Some parsley, thyme and bay leave.

Some parsley, thyme and bay leave.

Step 38 of 103

Let it cook for a while.

Let it cook for a while.

Step 39 of 103

Timer done!

Timer done!

Step 40 of 103

Check the peppers.

Check the peppers.

Step 41 of 103

The skin should peel off very easily.

The skin should peel off very easily.

Step 42 of 103

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

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

Step 43 of 103

If ok if they get some color.

If ok if they get some color.

Step 44 of 103

Peel

Peel

Step 45 of 103

Get them ready

Get them ready

Step 46 of 103

Chop one way.

Chop one way.

Step 47 of 103

Snack time.

Snack time.

Step 48 of 103

The other way.

The other way.

Step 49 of 103

Done.

Done.

Step 50 of 103

Do that to all of them.

Do that to all of them.

Step 51 of 103

Add to your stew.

Add to your stew.

Step 52 of 103

Take the herbs out or not and mix.

Take the herbs out or not and mix.

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Let the peppers cook.

Let the peppers cook.

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Grab your veggies.

Grab your veggies.

Step 55 of 103

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

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

Step 56 of 103

Slice.

Slice.

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Lay on the plate

Lay on the plate

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Eggplant.

Eggplant.

Step 59 of 103

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

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

Step 60 of 103

Finish your snack.

Finish your snack.

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Grab some garlic and thyme.

Grab some garlic and thyme.

Step 62 of 103

Pick the leaves.

Pick the leaves.

Step 63 of 103

Garlic, olive oil, salt and pepper.

Garlic, olive oil, salt and pepper.

Step 64 of 103

Lower your oven to 275F

Lower your oven to 275F

Step 65 of 103

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

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

Step 66 of 103

Get the plate your going to put the food.

Get the plate your going to put the food.

Step 67 of 103

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

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

Step 68 of 103

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

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

Step 69 of 103

Make it flat

Make it flat

Step 70 of 103

Time to start.

Time to start.

Step 71 of 103

Tomato

Tomato

Step 72 of 103

Zuchinni

Zuchinni

Step 73 of 103

Yellow squash.

Yellow squash.

Step 74 of 103

Eggplant

Eggplant

Step 75 of 103

And so on...

And so on...

Step 76 of 103

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

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

Step 77 of 103

You made it!

You made it!

Step 78 of 103

Add some of that garlic, thyme mixture.

Add some of that garlic, thyme mixture.

Step 79 of 103

Patience is a virtue.

Patience is a virtue.

Step 80 of 103

Now the waiting.

Now the waiting.

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Cover with foil.

Cover with foil.

Step 82 of 103

In the oven for 2-3 hours.

In the oven for 2-3 hours.

Step 83 of 103

With the remaining veggies do a soup.

With the remaining veggies do a soup.

Step 84 of 103

Check it after 2 hours

Check it after 2 hours

Step 85 of 103

Poke a knife to see if the vegetables are cooked.

Poke a knife to see if the vegetables are cooked.

Step 86 of 103

Maybe need another 30 minutes.

Maybe need another 30 minutes.

Step 87 of 103

Should be done after that.

Should be done after that.

Step 88 of 103

Raise the temperature

Raise the temperature

Step 89 of 103

Put the thing back.

Put the thing back.

Step 90 of 103

After 30-40 minutes.

After 30-40 minutes.

Step 91 of 103

Take it off.

Take it off.

Step 92 of 103

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

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

Step 93 of 103

Yellow sauce.

Yellow sauce.

Step 94 of 103

Wash, dry and stack some parsley leaves.

Wash, dry and stack some parsley leaves.

Step 95 of 103

Chop

Chop

Step 96 of 103

Add to the mixture.

Add to the mixture.

Step 97 of 103

Some thyme leaves.

Some thyme leaves.

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Mix.

Mix.

Step 99 of 103

Add balsamic vinegar and don't mix.

Add balsamic vinegar and don't mix.

Step 100 of 103

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

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

Step 101 of 103

Have fun

Have fun

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Bon appétit.

Bon appétit.

Step 103 of 103

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

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

You're Done!

Start over

This guide was made by:

Chez Fred

New York, NY

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Leave a Comment

I ❤ that movie!

Destiny Cruz last month

Looks amazingly delish!

Kristen Gluckman last month

I made this for a potluck....judging by how clean the pot was at the end of dinner I think it was a success. Thanks for sharing this!

Marck Marcelin last month

I made this for my husband tonight. We absolutely loved it! Thanks for sharing!

Anita Ak 4 months ago

I made this and it's wonderful.

Sandra Macklin 5 months ago

I have made this recipe twice and it tastes amazingly delicious. It didn't take 2 hours to cook, though. More like 30 minutes covered at 350 degrees F and 20 minutes uncovered. And it really was easier than it looks.

Masa Chiba 5 months ago

Looks delish! Can't wait to make it

Brenda Flippen 5 months ago

Load More

Yellow squash

Zucchini

Onion

Garlic

Thyme

Chinese eggplant

Balsamic

Bay leaf

Parsley

Salt

Pepper

Olive oil

Peppers

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