Ratatouille (confit byaldi) on piperade

Dice carrots, celery and onions for the mirepoix; prepare garlic.

Roast red, yellow and poblano peppers, let them steam, then peel, remove membranes and seeds, chop.

Saute the mirepoix in olive oil and butter about 10 minutes.

Add the garlic and cook a couple of minutes until fragrant.

Add peppers, crushed tomatoes, a fresh thyme bouquet, herbes de provence, salt and pepper; cook 20 minutes on low heat. Discard the thyme.

Pulse in a food processor with six basil leaves; spread the piperade in a large skillet.

Slice yellow squash, zucchini, eggplant and tomato 1/8 inch (3 mm) thick and layer them alternately over the sauce until covered.

Season with salt and pepper, top with crushed garlic, herbed olive oil and basil leaves; cover and bake on low temperature for two and a half hours.

Remove the foil, discard the basil, and roast at 375F for 45 minutes.