Recipe: Tasty Thai inspired Ratatouille (Confit Byaldi)

Thai inspired Ratatouille (Confit Byaldi).

You can have Thai inspired Ratatouille (Confit Byaldi) using 16 ingredients and 8 steps. Here is how you cook it.

Ingredients of Thai inspired Ratatouille (Confit Byaldi)

1. You need 4 of Large Roma Tomato.
2. It's 1 of Eggplant.
3. Prepare 1 of Zucchini.
4. Prepare 1 of Radish.
5. You need 1 of Yellow radish.
6. It's 2 of Yellow Squash.
7. It's of Keep All of the scraps for sauce.
8. It's 1 of Red Onion.
9. You need 4 of garlic cloves.
10. Prepare 1 Tbsp of Tomato Paste.
11. You need 1/2 of Lime.
12. It's 1 bunch of Coriander.
13. Prepare 1 Sprig of Thyme.
14. It's 1 of small piece of Ginger.
15. It's 1 Cup of Vegetable Stock.
16. You need of Salt, pepper.

Thai inspired Ratatouille (Confit Byaldi) step by step

1. Bring a medium saucepan of water to a boil. Prepare an ice bath. Cut a small X into the bottom of the tomatoes. Blanch the tomatoes for 45 seconds. Using a slotted spoon, transfer the tomatoes to the ice bath and let cool completely, then drain. Using a paring knife, peel and throw the tomato skins into a pan for later.
2. Using a very sharp knife, cut the blanched tomatoes into 1/8-inch slices. Using a mandoline, slice all of the vegetables. Put the non equal sized and end bits in the pan.
3. Cut and add the garlic and onion and start sweating down slowly on a low to medium heat add herbs and spices.
4. Turn a stovetop gas burner to high and place the bell peppers on the grate over the flame. (Alternatively, place the peppers on a rimmed baking sheet and broil on high heat.) Blacken the pepper on all sides. Remove the peppers from the flame (or oven), place in a bowl and cover with plastic wrap. Let the peppers steam for 5 minutes, then peel them and discard the stems and seeds. Place into a blender for later.
5. Add the lime and tomato paste cook for a further 3-5 minutes then add to blender, slowly add stock untill a smooth sauce.
6. Add a thin layer of the roasted pepper mixture to a shallow casserole and spread it across the bottom evenly. Starting with a slice of eggplant, followed by a slice of tomato, a slice of yellow squash and a slice of radish then zucchini then yellow Radish, begin layering the sliced vegetables around the outer edge of the casserole like shingles, leaving about 1/4 inch of overlap between slices. Once the outer ring is complete, create another layer inside that one and repeat till done.
7. Drizzle with 1 tablespoon of oil and season with salt and pepper. Cut a piece of parchment paper the size of the casserole and place it on top of the vegetables. Roast for about 1 hour and 30 minutes; remove the parchment after about 1 hour and 10 minutes of cooking. The vegetables should be completely softened but still hold their shape..
8. Place a ring mold in the center of a large plate and fill it with vegetables stacked vertically. Place a layer of vegetables staggered horizontally over the top, then slowly remove the ring mold. Combine 1 tablespoon of the red pepper sauce from the bottom of the casserole with 1 tablespoon of oil, then drizzle it in a circle around the outside of the vegetable stack. Garnish with the parsley and serve..