Confit Byaldi

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Remy's ratatouille, from the movie, (by thomas keller, via nyt 6/13/07)

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Steps

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For piperade , heat oven to 450 degrees.

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Place pepper halves on a foil-lined sheet , cut side down.

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Roast until skin loosens , about 15 minutes.

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Remove from heat and let rest until cool enough to handle.

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Peel and chop finely.

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Combine oil , garlic , and onion in medium skillet over low heat until very soft but not browned , about 8 minutes.

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Add tomatoes , their juices , thyme , parsley , and bay leaf.

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Simmer over low heat until very soft and very little liquid remains , about 10 minutes , do not brown.

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Add peppers and simmer to soften them.

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Season to taste with salt , and discard herbs.

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Reserve tablespoon of mixture and spread remainder in bottom of an 8-inch skillet.

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For vegetables , heat oven to 275 degrees.

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Down center of pan , arrange a strip of 8 alternating slices of vegetables over piperade , overlapping so that only 1 / 4 inch of each slice is exposed.

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Around the center strip , overlap vegetables in a close spiral that lets slices mound slightly toward center.

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Re.

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Ingredients

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red pepper, yellow pepper, orange bell pepper, extra virgin olive oil, garlic, yellow onion, tomatoes, thyme, flat leaf parsley, bay leaf, kosher salt, zucchini, japanese eggplant, yellow squash, roma tomatoes, olive oil, thyme leaves, kosher salt & freshly ground black pepper, balsamic vinegar, fresh herb