Confit Byaldi (or Remy's Ratatouille)

Confit Byaldi (or Remy's Ratatouille)
Recipe adapted from Thomas Keller ( food consultant to the movie ).
Start to finish: 3 1/2 hours, 1 hour active. Note that you'll need an 
oven-proof skillet.
For the piperade (bottom layer):
1/2 red bell pepper, seeds and ribs removed
1/2 yellow bell pepper, seeds and ribs removed
1/2 orange bell pepper, seeds and ribs removed
2 tablespoons extra-virgin olive oil
1 teaspoon minced garlic
1/2 cup finely diced yellow onion
3 tomatoes (about 12 ounces total weight), peeled, seeded and finely 
diced, juices reserved
1 sprig fresh thyme
1 sprig flat-leaf parsley
1/2 a bay leaf
Kosher salt
For the vegetables:
1 medium zucchini (4 to 5 ounces) sliced in 1/16-inch-thick rounds
1 Japanese eggplant (4 to 5 ounces) sliced into 1/16-inch-thick rounds
1 yellow (summer) squash (4 to 5 ounces) sliced into 1/16-inch-thick rounds
4 Roma tomatoes, sliced into 1/16-inch-thick rounds
1/2 teaspoon minced garlic
2 teaspoons extra-virgin olive oil
1/8 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper
For the vinaigrette:
1 tablespoon extra-virgin olive oil
1 teaspoon balsamic vinegar
Assorted fresh herbs (such as thyme flowers, chervil, thyme)
Kosher salt and freshly ground black pepper
To make the piperade, preheat oven to 450 degrees Fahrenheit. Line a 
baking sheet with foil.
Place pepper halves on the baking sheet, cut side down. Roast until the 
skins loosen, about 15 minutes. Remove the peppers from the oven and let 
rest until cool enough to handle. Reduce the oven temperature to 275 
degrees.
Peel the peppers and discard the skins. Finely chop the peppers and then 
set aside.
In medium skillet over low heat, combine oil, garlic and onion. Saute 
until very soft but not browned, about 8 minutes.
Add the tomatoes, their juices, thyme, parsley and bay leaf. Bring to a 
simmer over low heat and cook until very soft and little liquid remains, 
about 10 minutes. Do not brown.
Add the peppers and simmer to soften them. Discard the herbs and then 
season to taste with salt.
Reserve a tablespoon of the mixture; spread the remainder over the 
bottom of an 8-inch oven-proof skillet.
To prepare the vegetables, you will arrange the sliced zucchini, 
eggplant, squash and tomatoes over the piperade in the skillet.
Begin by arranging 8 alternating slices of vegetables down the center, 
overlapping them so that 1/4 inch of each slice is exposed. This will be 
the center of the spiral. Around the center strip, overlap the 
vegetables in a close spiral that lets slices mound slightly toward 
center. All vegetables may not be needed. Set aside.
In a small bowl, mix the garlic, oil and thyme, then season with salt 
and pepper to taste. Sprinkle this over vegetables.
Cover the skillet with foil and crimp edges to seal well. Bake until the 
vegetables are tender when tested with a paring knife, about 2 hours. 
Uncover and bake for another 30 minutes. (Lightly cover with foil if it 
starts to brown.)
If there is excess liquid in pan, place it over medium heat on stove 
until reduced. (At this point it may be cooled, covered and refrigerated 
for up to 2 days. Serve cold or reheat in 350-degree oven until warm.)
To make the vinaigrette, in a small bowl whisk together the reserved 
piperade, oil, vinegar, herbs, and salt and pepper to taste.
To serve, heat the broiler and place skillet under it until lightly 
browned. Slice in quarters and lift very carefully onto plate with an 
offset spatula. Turn spatula 90 degrees as you set the food down, gently 
fanning the food into fan shape. Drizzle the vinaigrette around plate.
Makes 4 servings
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes