Confit Bayaldi

entree
  • 1/2 lb. eggplant
  • 1/2 lb. zucchini
  • 2 tomatoes
  • 4 mushrooms
  • 1 large onion
  • 4 tbsp olive oil
  • 1/2 tsp fresh thyme
  • 1 clove garlic, minced
  1. Mix the olive oil, garlic, and thyme. Set aside.
  2. Slice the veggies to 1/4". Layer them in a baking dish, alternating. Spoon some of the oil over every few layers.
  3. Pour the remaining olive oil over the veggies.
  4. Bake at 400 for 20 minutes, covered, then bake uncovered at 300 for 20 minutes.

Servings: 4

Source: Michel Guérard, Cuisine Minceur