Remy's Confit Byaldi

🥗 Ingredients

For the Piperade Sauce:

• 3 red bell peppers
• 4 tablespoons extra virgin olive oil
• 1 medium yellow onion, finely diced
• 4 garlic cloves, minced
• 1 can (14 oz) San Marzano crushed tomatoes
• Fresh thyme (4-5 sprigs)
• Fresh basil (handful)
• Salt and white pepper to taste

For the Vegetables:

• 2 medium zucchini
• 2 medium yellow squash
• 1 medium Japanese eggplant
• 4-5 Roma tomatoes
• 3 tablespoons olive oil
• Fresh thyme leaves
• Flaky sea salt

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📋 Instructions

1. Make the piperade sauce: Roast the red peppers over an open flame or under the broiler until charred on all sides. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel, seed, and roughly chop. Puree with 2 tablespoons olive oil until smooth.
2. Build the tomato base: Heat remaining olive oil in a saucepan over medium heat. Sauté the onion until soft and translucent (about 8 minutes). Add garlic and cook 1 minute more. Add crushed tomatoes, thyme, and basil. Simmer for 20 minutes until thickened. Season with salt and pepper.
3. Slice the vegetables: Using a mandoline (carefully!) or very sharp knife, slice all vegetables into thin rounds, about 1/16 inch (1-2mm) thick. Uniformity is key for even cooking and that beautiful presentation.
4. Assemble the dish: Preheat oven to 275°F (135°C). Spread the tomato sauce evenly in an 8x8 inch baking dish. Starting from the outer edge, arrange vegetable slices in an alternating, overlapping pattern (zucchini, squash, eggplant, tomato, repeat) in a spiral or rows until the dish is covered.
5. Season and cover: Drizzle generously with olive oil and season with salt, pepper, and fresh thyme leaves. Cover tightly with parchment paper, then foil.
6. Slow roast: Bake for 2 hours. The long, slow cooking melds the flavors beautifully. Remove the parchment and foil, increase heat to 375°F (190°C), and bake 30 minutes more until the edges are golden and slightly crispy.
7. Serve: Let rest 5 minutes. Drizzle with the piperade sauce, garnish with fresh basil and a drizzle of good olive oil. Serve with crusty bread to soak up the delicious juices!