Confit Byaldi inspired by Ratatouille
Recipe: https://recipestripper.com/recipes/9d73b28e-e211-4566-9616-dd832eb441b3
Original source: https://www.babi.sh/recipes/ratatouille
Recipe image: https://res.cloudinary.com/dd27yihoo/image/upload/v1689992046/slqlttodtrdyc72qugsf.webp

bingingwithbabish's Confit Byaldi inspired by Ratatouille: Remy is an especially-clean-looking rat that's been given the gift of Gusteau's gastronomy. Let's see if his signature dish is worth staking an entire restaurant's reputation upon for the sake of a pun.
Yield: 6
Prep time: PT0S
Cook time: PT0S
Total time: PT0S

Ingredients
- 6 large roma tomatoes, divided
- 2 whole red bell peppers, seeded and left
- 1/2 cup vegetable stock
- 1/2 cup water
- 2 sprigs rosemary, picked, divided
- 2 sprigs thyme, picked
- 1 clove garlic
- 1/2 small onion
- 3 tbsp olive oil, divided
- 2 medium green squash
- 2 medium yellow squash
- 2 medium Japanese eggplants
- 1 tsp kosher salt
- 1 tsp freshly ground pepper
- 5 leaves fresh parsley, torn

Instructions
1. Cut a small “X” into the bottom of the roma tomatoes, and prepare both a pot of boiling water and a large bowl of ice water. 

- 6 large roma tomatoes divided
2. Blanch the tomatoes for less than one minute, until cuts just begin to split up the sides of the tomatoes. Remove immediately and place in the ice bath, and allow to cool completely. Set aside.

- 6 large roma tomatoes divided
3. Set a large stovetop gas burner to high, and place bell peppers directly on the grate over the flame. Allow to char completely before flipping, and blackening on all sides. Remove from heat and cover with tin foil for about 5 minutes, until softened.

- 2 whole red bell peppers seeded and left
4. Once softened, peel off the bell pepper skins and place in a high-powered blender or food processor, along with remaining tomatoes, the picked leaves of one rosemary sprig, thyme, garlic, onion, vegetable stock, water, and 1 tablespoon olive oil. Blend on high speed until completely smooth.

- 2 whole red bell peppers seeded and left
- 6 large roma tomatoes divided
- 2 sprigs rosemary picked, divided
- 2 sprigs thyme picked
- 1 clove garlic
- ½ small onion
- ½ cup vegetable stock
- ½ cup water
- 3 tbsp olive oil divided
5. Preheat the oven to 225°F.
6. Using a very sharp knife, cut tomatoes into 1/8-inch thick slices, and place on a parchment-lined baking sheet.

- 6 large roma tomatoes divided
7. Using a mandolin, slice squash and eggplants into 1/8-inch thick slices, and stack on the baking sheet.

- 2 medium green squash
- 2 medium yellow squash
- 2 medium Japanese eggplants
8. In a shallow roasting pan or casserole, pour a thin layer of the roast pepper mixture, and spread evenly.
9. Begin shingling vegetables on top: eggplant, followed by tomato, yellow squash, and green squash - continuing the pattern around the edge of the roaster, letting each slice stick out less than 1/4-inch from underneath the following slice.
10. Once the outside of the roasting pan has been lined with vegetables, repeat another layer inside, and continue until the roasting pan is filled with patterned vegetables.
11. Finely chop remaining rosemary, and sprinkle over top with 1 tablespoon olive oil, salt, and pepper.

- 2 sprigs rosemary picked, divided
- 1 tsp kosher salt
- 1 tsp freshly ground pepper
- 3 tbsp olive oil divided
12. Cut a piece of parchment paper to the size of the roaster, place on top of vegetables. Roast for 90 minutes, removing the parchment paper during the final 20 minutes of cooking.
13. Once vegetables are completely softened but still hold their shape, remove from the oven.
14. Place a ring mold in the center of a large plate, and fill widthwise with vegetables stacked vertically.
15. Place a layer of vegetables staggered horizontally over top, and slowly remove ring mold.
16. Combine 1 tablespoon of the red pepper sauce from the bottom of the roaster with remaining olive oil, and drizzle in a circle around the outside of the vegetable stack.  Garnish with torn parsley and serve.

- 5 leaves fresh parsley torn