Confit Bayaldi Recipe

Method17 steps · about 1 hr 40 min

1. 1

   Step 1: Preheat the oven to 350°F (175°C).

2. 2

   Step 2: Prepare the vegetables: very thinly slice the eggplants (2 medium) into half circles and the zucchini (2 medium) into rounds. Halve and very thinly slice the 3 tomatoes for the rose. Separately prepare the piperade onions, peppers, 1 seeded tomato and garlic as listed. Keep the rose vegetables separate from the piperade vegetables. Reserve any unused slices or suitable onion and pepper trimmings for the optional side recipe or another use.

   Uses 2 medium eggplants, very thinly sliced into half circles · 2 medium zucchini, very thinly sliced · 3 large tomatoes, halved lengthwise and very thinly sliced · 2 large white onions, halved lengthwise and very thinly sliced · 2 red bell peppers, seeded, cored and very thinly sliced · 1 large tomato, seeded, cored, halved and thinly sliced · 5 cloves of garlic, thinly sliced

3. 3

   Step 3: Heat the 2 tbsp piperade olive oil in a large heavy-bottomed pan over medium heat.

   Uses 2 tbsp olive oil

4. 4

   Step 4: Add the prepared onions and leaves from the 4 piperade thyme sprigs. Sauté for about 5 minutes. Add 3 tbsp water to deglaze, then sauté for another 5 minutes, until the onions are translucent.

   Sauté onions: 5 minutes, deglaze, then 5 minutes · 10 minUses Prepared white onions · 4 sprigs fresh thyme, leaves removed from stems · 3 tbsp water, for deglazing the onions · Hot piperade olive oil

5. 5

   Step 5: Add the prepared red peppers, garlic and the 1 seeded piperade tomato, plus the tomato paste (1 tbsp) and 1 pinch salt. Sauté for another 10 minutes.

   Sauté piperade vegetables for 10 minutes · 10 minUses Sautéed onions and thyme · Prepared piperade peppers, garlic and 1 seeded tomato · 1 tbsp tomato paste · 1 pinch salt, for the piperade

6. 6

   Step 6: Spread the cooked piperade across the base of a 10-inch round oven-safe dish, pie plate or cast-iron pan.

   Uses Cooked piperade

7. 7

   Step 7: Arrange the reserved eggplant, zucchini and 3 sliced tomatoes over the piperade to form the vegetable rose.

   Uses Prepared eggplant, zucchini and 3 rose tomatoes · Piperade-lined baking dish

8. 8

   Step 8: For an upright rose, use an 8-inch oven-safe pastry ring. Without a ring, arrange the overlapping vegetables flat over the piperade.

9. 9

   Step 9: Place the pastry ring in the center of the dish if using it. With the skin side facing up, arrange the eggplant half slices around the inside edge, overlapping each slice by about 50%, until you complete one circle.

   Uses Prepared eggplant half slices; use as many as fit · Piperade-lined dish

10. 10

    Step 10: Add a circle of zucchini slices, overlapping them by about 50%. Add another eggplant circle, moving inward with each ring.

    Uses First eggplant ring over piperade · Prepared zucchini and eggplant slices for additional rings

    
11. 11

    Step 11: Add one ring of the sliced rose tomatoes, then a zucchini ring and an eggplant ring, maintaining the same overlap.

    Uses Partly assembled vegetable rose · Prepared rose tomatoes, zucchini and eggplant slices

12. 12

    Step 12: Make smaller overlapping rings of the rose tomatoes until you reach the center. Use as many prepared slices as fit; reserve any unused vegetables rather than forcing them into the dish.

    Uses Assembled outer rings · Remaining rose tomato slices; use as many as fit

13. 13

    Step 13: Drizzle the assembled rose with its separate 2 tbsp olive oil. Scatter over the leaves from the remaining 1 thyme sprig and sprinkle with a little additional salt.

    Uses Complete vegetable rose over piperade · 2 tbsp olive oil, for the vegetable rose · 1 sprig fresh thyme, leaves removed from stem, for the vegetable rose · A little salt, to sprinkle over the vegetable rose

14. 14

    Step 14: Leave the oven-safe pastry ring in place if using it. Bake uncovered at 350°F (175°C) for 1 hour 10 minutes.

    Bake Bayaldi for 1 hour 10 minutes · 70 minUses Seasoned vegetable rose

15. 15

    Step 15: Optional, only if vegetables remain: while the Bayaldi bakes, heat an additional 2 tbsp olive oil in a heavy-bottomed pan over medium-low heat. Add any unused prepared eggplant and zucchini and any suitable leftover onion or pepper pieces. Season with a little sea salt, 1 thyme sprig, 1 bay leaf and 1 rosemary sprig. Cook gently for 30 minutes, until tender. This uses leftovers and additional seasonings; it does not require a second full quantity of the main vegetables.

    Simmer Ratatouille · 30 minUses Unused prepared eggplant, zucchini and any suitable leftover onion or pepper pieces, only if available · 2 tbsp additional olive oil, only for the optional leftover-vegetable side · A little sea salt, for the optional leftover-vegetable side · 1 sprig fresh thyme, for the optional leftover-vegetable side · 1 bay leaf, for the optional leftover-vegetable side · 1 sprig fresh rosemary, for the optional leftover-vegetable side

16. 16

    Step 16: After the 70-minute bake, remove the Bayaldi and let it cool for a few minutes. With oven mitts, carefully lift the hot pastry ring straight up if used. Sprinkle the finished Bayaldi with the 3 tbsp pitted Niçois olives and a final pinch of Sel de Camargue.

    Uses Baked Bayaldi · 3 tbsp pitted Niçois olives, for finishing · 1 pinch Sel de Camargue, for finishing

17. 17

    Step 17: Serve the finished Bayaldi with a large serving spoon. Serve the optional leftover-vegetable side separately if you made it.

    Uses Finished Bayaldi · Optional leftover ratatouille, only if made