Ratatouille (Naturally Vegan — Confit Byaldi Method)

Ingredients

• 300g Japanese eggplant, peeled, 5mm julienne
• 250g Provençal zucchini (Courgette de Nice), 5mm julienne
• 200g fennel bulb, 5mm julienne
• 150g red bell pepper, 5mm julienne
• 120g yellow onion, 5mm julienne
• 150ml extra-virgin olive oil (Tuscan, peppery)
• 6 cloves garlic, minced
• 400g San Marzano DOP tomatoes, passed through fine sieve
• 10g fresh thyme
• 5g fresh basil
• 5g fennel pollen
• 3g Maldon sea salt
• 2g Tellicherry black pepper

Method

1. 1
   Layer vegetables and aromatics separately into 25cm × 8cm terrine lined with parchment: eggplant, zucchini, fennel, pepper, onion; season each layer with salt, pepper, and 20ml olive oil.
2. 2
   Combine sieved San Marzano with 50ml olive oil, garlic, thyme, and fennel pollen; season and pour over layered vegetables.
3. 3
   Cover with parchment and foil; place terrine in bain-marie with 2cm hot water.
4. 4
   Bake at 170°C for 90 minutes until vegetables are tender; remove from oven and cool 15 minutes, keeping weights on top.
5. 5
   Press overnight under weight at 4°C; invert onto serving plate and remove parchment.
6. 6
   Garnish top with fresh basil; drizzle remaining olive oil around plate; serve at room temperature or slightly warm.