Eggplants Zucchini Tomatoes FOR THE PIPERADE: White onions Red bell peppers Tomato Garlic Tomato paste Olive oil Thyme
Pre-heat your oven to 350 degrees. First, let's make the Piperade, the base of the Bayaldi. In a large, heavy bottomed pan (like a dutch oven), heat 2 tbsps of olive oil over medium heat.
Add the onions and the thyme leaves. Sauté for about 5 minutes. Pour 3 tbsps. of water into the pan to deglaze the onions and then sautée for another 5 minutes until the onions become translucent.
Add in the red pepper as well as the garlic, tomato, tomato paste and the pinch of salt. Sauté for another 10 minutes.
Spoon the Piperade in the the base of a round, oven safe dish. We used our round, 10 inch Mauviel pan.
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