Confit Byaldi

Ever since the animated movie "Ratatouille" which starred a mouse as an aspiring master chef, Joesph Keller's confit byaldi ("French Laundry" cookbook) became a dish for kitchen snobs to serve with flair if visited by the most famous food critic. In Australia, that food critic is Matt Preston of Channel 10's Masterchef TV cooking competition.

Confit byaldi is a version of the French provincial ratatouille dish which comprises rustic vegetables cooked in a tomato sauce. In confit byaldi, the vegetables are sliced, attractively arranged, and then slow cooked (at 135 degrees Celsius) in a capsicum and tomato sauce known as piperade. Traditional vegetables are zucchini and eggplant.



Here is a simple version which can be cooked in the microwave as well. Serves 4 as a vegetarian lunch. By using seasonal vegetables with potato as the main ingredient, accompanied by pasta or bread (including crepe or chapati), this dish suits budget meal plans for "Living Below the Line" challenge.

1 small capsicum, sliced (100 g)
2 Roma tomatoes, sliced (120 g)
2 shallots, sliced (50 g)
1 potato, sliced (250 g)
2 cabbage leaves, cut into 5 cm squares (150 g)
400 g canned diced tomatoes in juice
1 garlic, finely chopped
1/2 t parsley
1/4 t thyme
1/4 t basil
1/4 t pepper
1/2 t salt
2 T olive oil

1. Mix garlic, herbs with diced tomatoes in juice. Place half in bottom of pie dish. Drizzle with 1 tablespoon olive oil.
2. Arrange sliced vegetables over the tomatoes base.
3. Season well. Drizzle with remaining olive oil.
4. Top with rest of diced tomato in juice.
5. Microwave 4 minutes on high until liquid starts to bubble.
6. Bake, covered with foil, for 2 hours at 135 degrees Celsius.

To serve, neatly lift the sliced vegetables onto a plate and fan out. Sprinkle with herbs, drizzle with olive oil and a splash of balsamic vinegar.