How to Make Confit Byaldi

by Chez Fred

A variation on the traditional French dish ratatouille.

Supplies

  • Yellow squash
  • Zucchini
  • Onion
  • Garlic
  • Thyme
  • Chinese eggplant
  • Balsamic
  • Bay leaf
  • Parsley
  • Salt
  • Pepper
  • Olive oil
  • Peppers
  • Instructions

    Step 1

    Get some inspiration.

    Step 2

    You can get the recipe from the nytimes website.

    Step 3

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

    Step 4

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

    Step 5

    Wash your peppers

    Step 6

    Pre-heat your oven at 450F

    Step 7

    Take steam and seeds out.

    Step 8

    All of them.

    Step 9

    Get a tray.

    Step 10

    Foil

    Step 11

    Salt and olive oil.

    Step 12

    Lay the peppers

    Step 13

    A little salt and olive oil on top.

    Step 14

    Crudité snack.

    Step 15

    Peppers in the oven.

    Step 16

    Timer on.

    Step 17

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

    Step 18

    Peel

    Step 19

    Chop the onion

    Step 20

    Mince the garlic

    Step 21

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

    Step 22

    Onion and garlic in the pot.

    Step 23

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

    Step 24

    Snack.

    Step 25

    You can use regular tomatoes too. Either way works.

    Step 26

    Tomatoes have to be without seeds or skin.

    Step 27

    Don't throw the juice away.

    Step 28

    Wash the seeds out under running water.

    Step 29

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

    Step 30

    Prepare the tomatoes

    Step 31

    Chop

    Step 32

    Turn

    Step 33

    Chop

    Step 34

    You onion are now more tender than before.

    Step 35

    Add your tomato

    Step 36

    And juice

    Step 37

    Some parsley, thyme and bay leave.

    Step 38

    Let it cook for a while.

    Step 39

    Timer done!

    Step 40

    Check the peppers.

    Step 41

    The skin should peel off very easily.

    Step 42

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

    Step 43

    If ok if they get some color.

    Step 44

    Peel

    Step 45

    Get them ready

    Step 46

    Chop one way.

    Step 47

    Snack time.

    Step 48

    The other way.

    Step 49

    Done.

    Step 50

    Do that to all of them.

    Step 51

    Add to your stew.

    Step 52

    Take the herbs out or not and mix.

    Step 53

    Let the peppers cook.

    Step 54

    Grab your veggies.

    Step 55

    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

    Slice.

    Step 57

    Lay on the plate

    Step 58

    Eggplant.

    Step 59

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

    Step 60

    Finish your snack.

    Step 61

    Grab some garlic and thyme.

    Step 62

    Pick the leaves.

    Step 63

    Garlic, olive oil, salt and pepper.

    Step 64

    Lower your oven to 275F

    Step 65

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

    Step 66

    Get the plate your going to put the food.

    Step 67

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

    Step 68

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

    Step 69

    Make it flat

    Step 70

    Time to start.

    Step 71

    Tomato

    Step 72

    Zuchinni

    Step 73

    Yellow squash.

    Step 74

    Eggplant

    Step 75

    And so on...

    Step 76

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

    Step 77

    You made it!

    Step 78

    Add some of that garlic, thyme mixture.

    Step 79

    Patience is a virtue.

    Step 80

    Now the waiting.

    Step 81

    Cover with foil.

    Step 82

    In the oven for 2-3 hours.

    Step 83

    With the remaining veggies do a soup.

    Step 84

    Check it after 2 hours

    Step 85

    Poke a knife to see if the vegetables are cooked.

    Step 86

    Maybe need another 30 minutes.

    Step 87

    Should be done after that.

    Step 88

    Raise the temperature

    Step 89

    Put the thing back.

    Step 90

    After 30-40 minutes.

    Step 91

    Take it off.

    Step 92

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

    Step 93

    Yellow sauce.

    Step 94

    Wash, dry and stack some parsley leaves.

    Step 95

    Chop

    Step 96

    Add to the mixture.

    Step 97

    Some thyme leaves.

    Step 98

    Mix.

    Step 99

    Add balsamic vinegar and don't mix.

    Step 100

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

    Step 101

    Have fun

    Step 102

    Bon appétit.

    Step 103

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