Confit Byaldi

To prepare the piperade, preheat the oven to 230 °C. Place the pepper halves on baking paper with the inside facing down. After approx. 15 min, the skin will blister, leave to cool and remove the skin. Finely chop the pepper halves.

Combine the olive oil, garlic and onions and glaze in a medium saucepan over a low heat for about 8 minutes without browning. Add the tomatoes and tomato juice, thyme, parsley and bay leaf and simmer over a low heat for about 10 minutes until the liquid has almost evaporated. Make sure that the ingredients do not brown. Add the paprika and continue to simmer until slightly softened. Flavour with salt and herbs (remove the leaves from the sprigs beforehand). Remove 1 tbsp of the piperade and pour the rest into an ovenproof pan (20 cm diameter).

To prepare the vinaigrette, mix the remaining piperade with the olive oil, balsamic vinegar and herbs in a bowl and season with salt and pepper.

To prepare the vegetables, preheat the oven to 135 °C. Alternate slices of courgette, aubergine, pumpkin and tomato, repeat once to create a small tower of vegetables. Pull this tower of vegetables apart in the centre of the pan. Arrange the overlapping piles around the centre pile so that they form a small mound. Repeat until the mould is full. You should leave ½ cm of each tower of vegetables visible. There may be some vegetables left over.

Mix the olive oil, garlic and thyme leaves in a bowl, season with salt and pepper and sprinkle over the vegetables. Carefully cover the pan with aluminium foil or baking foil and cook in the oven for approx. 2 hours. Use a sharp paring knife to check whether the vegetables are soft. If they are soft to the touch, remove the foil and continue to bake for 30 minutes without covering (if they are browning, cover the pan again lightly). If necessary, place the pan on the hob over a medium heat to evaporate any excess liquid. (The mixture can now be left to cool and stored, covered, in the fridge for up to 2 days. Serve cold or reheat in advance at 175 °C).

Before serving: Switch on the grill function of the oven and slide the pan underneath until the surface of the layered oven vegetables is lightly browned, then cut into quarters and carefully transfer to a plate using a spatula. Turn the spatula through 90° and shape the confit byaldi into a fan shape. Drizzle the edge of the plate with vinaigrette.