Ratatouille (Confit Byaldi Style)

Foundations Referenced

• → Sauce Tomat
• → Herbes de Provence

Ingredients

• 1 cup tomato sauce (→ foundation, or sautéed onion + pepper + garlic + crushed tomato)
• 1 medium zucchini
• 1 medium yellow squash
• 1 Japanese eggplant
• 4 Roma tomatoes
• 2 tbsp olive oil
• 1 tsp herbes de Provence (→ foundation)
• Salt, pepper
• Fresh basil

Method

1. Spread tomato sauce in the bottom of a baking dish.
2. Slice all vegetables into 1/16" rounds (mandoline is ideal for uniformity).
3. Alternate and overlap slices in a tight spiral: zucchini, squash, eggplant, tomato, repeat.
4. Drizzle with oil, season with herbes de Provence, salt, pepper.
5. Cover with parchment, then foil. Bake 375°F for 45 min.
6. Uncover, bake 20 min more until tender and edges are slightly caramelized.
7. Garnish with fresh basil.

What You're Practicing

• Precision slicing: uniform thickness = even cooking
• Composed vegetable presentation — this is plating applied to a humble dish
• The tomato sauce foundation serves as both flavor base and cooking medium