TCC's Not At All Healthy For You Confit Byladi

Submitted by The Cynical Cook

A confit byaldi, to put it simply, is a ratatouille dressed up for a night on the town.

It's time intensive, dangerous to cook, and entirely more delicious than the sum of its parts.


  • 2 medium zucchini, cut into thin rounds
  • 1 medium yellow squash, cut into thin rounds
  • 1 large eggplant, cut into thin rounds
  • 5 medium tomatoes (parboiled, peeled and deseeded)
  • 2 medium peppers (parboiled and deseeded)
  • 1 can tomato paste
  • 2 medium onions, chopped
  • 12 cloves of Garlic (smashed and depapered)
  • 1 small fistful of rosemary
  • 2 cups of olive oil
  • salt
  • pepper
  • sugar to taste


  1. Poach the garlic and rosemary in sauce pan over low heat in the olive oil. It should barely be sizzling. When the garlic is completely crisped through, remove from heat. Throw away rosemary and fish out garlic to serve as crispy, pre dinner snacks.
  2. Add 1/3 of garlic rosemary oil to sauce pan at medium heat then add onions and tomato paste. Stir fry until onions are translucent and tomato paste is caramelized slightly. Add tomatoes and peppers, then simmer for 45 minutes. Add salt, sugar, pepper to taste. Add 1/3 cup of water midway through. Let cool and blend.
  3. While making the tomato sauce, use rest of garlic rosemary oil to individually fry and sear each side of the rounds of zucchini, squash, and eggplant. Let cool.
  4. In an oven safe casserole dish, put down a base layerof sauce, then layer on alternating eggplant, zucchini, and squash roulades. Cover with another layer of sauce, then continue until dish is full.
  5. Put into the oven for 35-40 minutes at 400 degrees. Best served with a good lamb.

Cook's Notes

Not healthy in the slightest


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