Confit Byaldi
HB-4355 · Hand-built original · French
Thin slices of eggplant, tomato, squash and zucchini baked slowly over a smooth pepper and tomato piperade.
FrenchSide Dish2 hr 55 minServes 8177 kcalGluten-freeDairy-freeLow-SodiumLow Fat / Low CholesterolHigh FiberRenal
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Servings:8quantities adjust to match
Ingredients
- 5 tablespoons olive oil
- 1 peeled and small-diced small yellow onion
- 3 finely minced garlic cloves
- 1 peeled (seeded, and small diced red bell pepper)
- 1 peeled (seeded, and small diced yellow bell pepper)
- 3 cups tomato puree
- 2 thinly sliced baby or Japanese egg plant
- 6 thinly sliced Roma tomatoes
- 2 thinly sliced yellow squash
- 2 thinly sliced green zucchini
- 1 tablespoon fresh thyme leaves
- coarse salt and freshly cracked pepper to taste
Method
- Cook the onion in 3 tablespoons of the olive oil over medium heat for 5 minutes, then lower the heat and cook 10 minutes more, until well browned.
- Stir in the garlic for 30 to 45 seconds, add the bell peppers and cook for 5 minutes.
- Add the tomato purée, season with salt and cook over low to medium heat for 15 to 20 minutes, then blend until smooth.
- Spread the sauce in a 10 inch cast-iron skillet or round casserole.
- Arrange the eggplant, tomato, squash and zucchini slices upright in overlapping rings over the sauce, finishing with a rolled rosette of slices in the centre.
- Drizzle with the remaining 2 tablespoons oil, season with salt and pepper and scatter over the thyme.
- Cover with foil or a parchment round and bake at 325°F for 60 to 65 minutes, then uncover and bake 30 to 35 minutes more, until tender and lightly browned at the edges.
Prep: 25 min · Cook: 150 min
Nutrition (per serving, where published)
177 kcalCalories
4 gProtein
23 gCarbs
10 gFat
6 gFibre
14 gSugars
42 mgSodium
1 servingServing