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
- Mix the olive oil, garlic, and thyme. Set aside.
- Slice the veggies to 1/4". Layer them in a baking dish, alternating. Spoon some of the oil over every few layers.
- Pour the remaining olive oil over the veggies.
- Bake at 400 for 20 minutes, covered, then bake uncovered at 300 for 20 minutes.
Servings: 4