This Confit Byaldi started in my garden, with zucchini, summer squash and tomatoes that I had grown myself. My version strays a little from the traditional preparation, and that is intentional. I don't layer sliced tomatoes with the zucchini, squash and eggplant; I prefer the balance and texture of these three vegetables together.
I use a mandoline for the zucchini and summer squash, but cut the Chinese eggplant by hand because I find it gives me better control over the shape for layering. For the piperade, I char the peppers and tomatoes before cooking them with onion and garlic, and I use fresh basil rather than the more traditional thyme. I simply love the way tomato and basil work together.
Cooked slowly at first and finished at a higher temperature, the vegetables become tender while the edges develop just enough colour. It's my version of a classic, made the way my family and I enjoy it.
Ingredients
Vegetables
- •3 Zucchini, approximately equal in diameter
- •3 Summer Squash, approximately equal in diameter
- •3 Chinese Eggplant, approximately equal in diameter
Piperade
- •1/2 Yellow Bell Pepper
- •1/2 Orange Bell Pepper
- •1 tbsp Olive Oil
- •1 tsp Minced Garlic
- •1/2 cup Yellow Onion, Finely Diced
- •2 Ripe Tomatoes, Medium Size
- •4 to 5 Fresh Basil Leaves
- •1 sprig Flat Leaf Parsley
- •Salt to Taste
Topping
- •1 tbsp Reserved Piperade
- •1 tsp Garlic, Minced
- •1 tbsp Olive oil
- •Salt to Taste
Preparation
Prepare the vegetables.
Using a mandoline, thinly and evenly slice the zucchini and summer squash. Slice the Chinese eggplant by hand with a sharp knife, keeping the slices approximately the same thickness as the zucchini and squash.Set the vegetables aside while you prepare the piperade.
Char the peppers and tomatoes.
Char the skins of the yellow and orange bell peppers and the tomatoes.Allow them to cool enough to handle, then remove the charred skins. Finely dice the peppers and tomatoes.
Make the piperade.
Heat the olive oil in the 14-inch (35 cm) oven-safe frying pan over low heat.Add the finely diced onion and garlic and cook gently until the onion becomes translucent and begins to develop a little colour. Keep the heat low so the garlic doesn't burn.
Add the tomatoes and fresh basil. Continue cooking gently until the rawness has cooked out of the tomatoes and they begin to break down.
Add the charred peppers and parsley, season with salt, and continue cooking briefly to bring the flavours together.
Pulse the piperade.
Transfer the mixture to a blender and pulse briefly.You aren't looking for a completely smooth purée. The goal is simply to bring everything together while retaining a little texture.
Prepare the pan.
Preheat the oven to 300°F (150°C).Reserve 1 tablespoon (15 ml) of the piperade for the topping.
Spread the remaining piperade evenly across the bottom of the frying pan.
Layer the vegetables.
Arrange alternating slices of zucchini, summer squash and Chinese eggplant over the piperade.Continue working around the pan, keeping the vegetables fairly tightly packed, until the pan is filled.
Make the topping.
Combine the reserved piperade with the minced garlic, olive oil and a little salt.Brush the mixture evenly over the arranged vegetables.
Slow roast.
Cover the frying pan tightly with foil.Bake at 300°F (150°C) for 2 hours.
Finish at higher heat.
Increase the oven temperature to 375°F (190°C) and continue cooking for approximately 40 minutes, until the vegetables are completely tender and the top has developed some colour and lightly caramelized edges.
Chef's Notes
