Recipes · French · Main Courses

Confit Byaldi (Slow-Baked Spiral of Courgette, Aubergine and Tomato on Piperade)

One serving has 461 kcal and 11 g protein, and at least a fifth of a woman's daily need of vitamin C (218%), vitamin K (82%), manganese (71%), pyridoxine (68%), thiamin (55%) and folate (49%). Ready in 175 minutes.

• Preparation: 40 min
• Cooking: 135 min
• Makes: 1 serving (624 g)
• Difficulty: Medium
• Diets: Vegan, Dairy-free
• Contains: gluten, sulphite

Ingredients

• 80 g Red pepper
• 40 g Onion
• 5 g Garlic
• 160 g Plum tomatoes (for the piperade and the spiral)
• 1 g Thyme, fresh
• 0.2 g Bay leaf
• 160 g Courgettes, green and yellow
• 100 g Japanese aubergine
• 22 g Olive oil
• 3 g Balsamic vinegar
• 2 g Parsley, fresh
• 0.8 g Salt
• 0.2 g Black pepper
• 50 g Crusty bread, to serve

Method

1. Start the piperade: roast the red pepper in the oven at 230 °C (or under a hot grill) for 15 minutes, turning it, until the skin blisters and blackens. Leave it covered in a bowl for 10 minutes, then peel it, take out the seeds and cut it into thin strips.
2. Peel half the tomatoes (score them, put them in boiling water for 30 seconds, then in cold water), seed and chop them. Cook the finely chopped onion and two thirds of the garlic in 1 tablespoon of the oil over low heat for 8 minutes, until soft. Add the chopped tomatoes, a few thyme leaves, the bay leaf and a pinch of salt and simmer for 10 minutes, until the juices have cooked away. Stir in the pepper strips and take out the bay leaf. Keep 1 tablespoon aside and spread the rest over the bottom of a 15 cm baking dish.
3. Turn the oven down to 135 °C. Slice the courgettes, aubergine and the remaining tomatoes into very thin rounds, 1.5-2 mm, with a mandoline or a sharp knife, choosing vegetables of about the same width.
4. Arrange the slices on the piperade in an overlapping spiral, alternating the colours and leaving about 2 mm of each slice showing. Mix the rest of the garlic, finely chopped, with all but 1 teaspoon of the remaining oil, the rest of the thyme leaves, salt and pepper, and drizzle it over.
5. Cover the vegetables with a piece of baking paper cut to fit and pressed onto them, and bake for 1 hour 30 minutes, until very tender. Uncover and bake for 20 minutes more, until lightly coloured.
6. Whisk the reserved piperade with the balsamic vinegar, the last teaspoon of oil and the chopped parsley to make the vinaigrette.
7. Lift the vegetables out with a spatula, keeping them fanned, drizzle the vinaigrette around them and serve with crusty bread.

Nutrition per serving

Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.

Climate footprint

0.4 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.

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