Vegetable Bayaldi

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  • 6
  • Average
  • 20 mins
  • 40 mins
  • Budget Friendly

Ingredients

  • 2 eggplant
  • 2 zucchini
  • 1 1/3 lbs of tomatoes
  • 3/4-1 lb Onions
  • 2/3 cups of olive oil* divided
  • Fleur de Sel
  • Pepper
  • Espelette
  • sugar
  • Anchovies in salt: 1/2 oz
  • Thyme, bay leaf and rosemary
  • 4 cloves of garlic

Preparation

Step 1

Preheat oven to 340 ° F

Tomato fondue: Peel half of the tomatoes and remove seeds. Chop the tomatoes and arrange in a casserole. Add 1/4 cup of olive oil, seasonings, garlic cloves and herbs. Bring to a boil and reduce until dry.

Step 2

Onion compote: Slice and sweat the onions in olive oil. Season and add a pinch of sugar. Add chopped anchovies. Cover and cook for 30 minutes.

Step 3

Bayaldi: Cut eggplant and zucchini. Sauté in olive oil and salt lightly. Cut tomatoes into 1/2 slices with the skin. Add to pan.

Step 4

Cover the bottom of an oiled baking pan with a layer of onion compote topped with a layer of cooked tomatoes. Incorporate the tomatoes, eggplants and zucchini mixture. Drizzle with olive oil and season.

Step 5

 Bake for 30 minutes.

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