Fancy Ratatouille (Confit Byaldi)

1. Use a mandolin or a sharp knife to thinly slice the zucchini, eggplant, and squash to 1/8 to 1/16 inch and set aside (save any “ugly” bits for later).
2. Roughly chop yellow onion and garlic (they will get blended) and set aside.
3. Cut a small x on the bottom of each tomato, then remove the core from the top end.
4. Blanch the tomatoes, then dunk in ice water, and use a pairing knife to remove the skins.
5. Roughly chop the non-roma tomatoes (they will get blended later) and set aside.
6. Thinly slice the roma tomatoes to about a 1/8 to 1/16 inch and set aside.
7. Cut the bell peppers in half and remove the seeds and stem, lay cut side down on a baking tray and lightly cover in olive oil, roast at 450F (230C) until blistered. Once cool, remove the skins, give them a rough chop, and set aside.
8. Sweat the onions and garlic in olive oil over medium heat until translucent (5-10 mins). Then add the roughly chopped tomatoes, the “ugly” extra bits from earlier, and 2 sprigs of thyme (stem removed).
9. Simmer for 10 minutes until some of the liquid from the tomatoes has reduced.
10. Add the simmered mixture to a blender, along with the roasted bell peppers, a touch more olive oil, and a good pinch of salt. Blend until smooth. (If the sauce is too thin, add it back to a pan and reduce until it gets to the right consistency).
11. Find an oven-safe pan with medium-high walls and add a ladle of the piperade sauce. Start assembling by arranging your vegetable slices decoratively on top of the sauce.
12. Cover with a light drizzle of olive oil, salt and black pepper to taste, then cover with a cartouche (or parchment paper) and bake at 300F (150C) for 1 hour.