Confit byaldi

Confit byaldi is a variation on the French dish ratatouille created by the chef Michel Guérard. Thin rounds of zucchini, yellow squash, Japanese eggplant and roma tomatoes are layered over a piperade base of peppers, onions, tomatoes, garlic and herbs, then baked slowly until tender. The American chef Thomas Keller later adapted Guérard dish, adding a piperade sauce beneath the vegetables and a vinaigrette on top, and arranging the sliced vegetables in a fanned pattern with a palette knife. Its name is a playful reference to the Turkish stuffed eggplant dish imam bayildi.