How to Make Confit Byaldi

by Reubs Food

A step by step guide on how to cook this tasty dish! I'm not keen on squash as a veg but if you are sub a couple of courgettes for a yellow squash!


  • 2 Peppers (any colour)
  • 2 Aubergines
  • 4 Tomatoes
  • 4 Courgettes and mix of yellow and green
  • 1 Tin of Tomatoes (San Marzano of poss)
  • 1 Bunch Thyme
  • 1 Bunch Bay leaf
  • 1 Bunch Flat leaf parsley
  • 4 Cloves of garlic
  • 2 Tablespoons Olive oil
  • Salt and pepper to taste
  • 1 Large onion
  • Instructions

    Step 1

    Start with 2 peppers.

    Step 2

    Cut in half and de seed.

    Step 3

    Pop on a tray skin side up and drizzle a little olive oil on them, followed with a sprinkle of salt and pepper. These will need to go under a grill for between 15-25 mins untill the skin turns black.

    Step 4

    As peppers are grilling get a large onion and 3 cloves of garlic.

    Step 5

    Finely chop onion.

    Step 6

    And garlic.

    Step 7

    Get your herbs ready, take the leaves off of the steam of the thyme and chop with the parsley.

    Step 8

    Add olive oil, onion, garlic, chopped herbs and bay leaf in this order to a hot pan and fry till the onions are soft.

    Step 9

    Take the peppers out of the grill and leave to cool.

    Step 10

    Once cool, peel the skin off.

    Step 11

    Dice the peppers in to small cubes.

    Step 12

    Open a tin of tomatoes.

    Step 13

    Drain the liquid and pour it in to the pan with the onions, then chop the tomatoes finely and add to the pan as well.

    Step 14

    Should look something like this! Cook and reduce down adding salt and pepper to your taste. This should take about 30-45 mins on a medium heat.

    Step 15

    Turn your oven on to full blast and grab your vegetables.

    Step 16

    Chop them all into disks.

    Step 17

    Assemble them layering a piece of each of the veg one on top of each other slightly overlapping.

    Step 18

    Pour your onion and tomato sauce into the bottom of a large baking tray and layer your veg on top of the sauce like so.

    Step 19

    Sprinkle with olive oil, a chopped clove of garlic and some thyme leaves and season with salt and pepper.

    Step 20

    Cover with foil or baking paper and put into your hot oven for 1 hour.

    Step 21

    After an hour turn your gas down to 200/180 for fan ovens and take to foil or baking paper off.

    Step 22

    After an hour of cooked uncovered the sauce at the bottom of the tray should be thick but not dry. If it's to dry add a little water and if it's to watery leave to cook a little longer.

    Step 23

    And enjoy with a glass of red wine and some fresh bread. A nice touch is to drizzle a little dressing over once served, mixture of olive oil, balsamic vinegar, chopped garlic and fresh thyme leaves!