Thomas Keller's Confit Bayalda: A Modern Take on Classic Ratatouille

A delicious vegetable stew from an American kitchen genius! Ratatouille is a traditional dish of French, or rather Provençal, cuisine. It contains tomatoes, sweet peppers, eggplants, onions, garlic and aromatic herbs. In fact, ratatouille differs little from lecho and other vegetable stews from other cuisines of the world. There is no strict recipe for a dish called ratatouille. It is prepared like a regular stew by mixing chopped vegetables in a deep frying pan. The modern recipe that made this simple dish popular involves an original arrangement of ingredients. And in 2007, the greatest chef of our time, Thomas Keller, proposed calling this dish confit bayaldy, which alludes to the traditional oriental dish imam bayaldy. And it’s called Confit because the vegetables simmer for a long time in the oven at a low temperature.
cook time: 1h 30 min
Lucas Halstead
Thomas Keller's Confit Bayalda: A Modern Take on Classic Ratatouille

Nutrition Facts (per serving)

81
Calories
6g
Fat
6g
Carbs
1g
Protein

Ingredients (10 portions)

For the piperade sauce:

Garlic 4 clove
Tomatoes 3 pc
Olive oil 3 tbsp
Salt to taste
Bay leaf 3 pc
Parsley to taste
Bulb onions 2 pc
bell pepper 5 pc
Thyme, thyme to taste

For the vegetable component:

Garlic 3 clove
Tomatoes 3 pc
Olive oil 3 tbsp
Salt to taste
Ground black pepper to taste
Zucchini 2 pc
Eggplant 2 pc
Thyme, thyme to taste

For refueling:

Olive oil 3 tbsp
Salt to taste
Ground black pepper to taste
Dry spices to taste
Balsamic vinegar 1 tbsp

Recipe instructions

Step 1

Step 1
Prepare the necessary vegetables and spices.

Step 2

Step 2
First of all, you need to prepare the piperade sauce. Preheat the oven to 230 degrees. Line a baking sheet with foil and place the peppers on top, cut side down. Place the baking sheet with peppers in the oven for 30 minutes.

Step 3

Step 3
As soon as our peppers are baked, take them out of the oven, cool slightly, carefully remove the skin

Step 4

Step 4
and chop finely.

Step 5

Step 5
Heat olive oil in a frying pan, add finely chopped onions and garlic and simmer over low heat for about 8 minutes. They should not turn golden, but just become soft!

Step 6

Step 6
Then add the prepared tomatoes, bay leaf, parsley and thyme. Simmer over low heat for about 10 minutes so that almost all the liquid evaporates, but do not fry.

Step 7

Step 7
Add the bell pepper and simmer for a few more minutes until the pepper also becomes tender and soft. Salt to taste. We catch the bay leaf and thyme and throw it away. They accomplished their mission by imparting their flavor to the sauce. We take a tablespoon of sauce and set it aside; we will need it a little later.

Step 8

Step 8
Preheat the oven to 150 degrees. Cut zucchini, eggplant and tomatoes into thin rings.

Step 9

Step 9
Then place them on top of the sauce, alternating with each other so that each circle covers the other, leaving about half a centimeter open in each circle.

Step 10

Step 10
In a small bowl, mix olive oil with garlic and dried thyme. Salt and pepper to taste.

Step 11

Step 11
Sprinkle the mixture over the vegetables. Cover the pan with foil, fold the edge over to seal tightly, and bake for about an hour until the vegetables are fully cooked. Then remove the foil and bake the vegetables for about half an hour (if the vegetables start to burn, just cover them lightly with foil).

Step 12

Step 12
We take our ratatouille out of the oven and see what happens. If there is too much liquid in the pan, place it on the stove over medium heat to allow the excess liquid to evaporate.

Step 13

Step 13
All we have to do is prepare the dressing. In a small bowl, mix a tablespoon of piperade sauce, carefully set aside, with olive oil, balsamic vinegar, aromatic herbs, salt and pepper. Using a spatula, carefully place the ratatouille onto serving plates. Turn the spatula 90 degrees so that the ratatouille forms a fan. Drizzle with dressing and serve hot.

Step 14

Step 14
I hope that your ratatouille will be a success and that your “severe critics” will be delighted. Bon appetit!!!

Additional rubrics

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