Confit Bayaldi

• 1 tablespoon extra virgin olive oil, plus extra for drizzling
• 1 tablespoon unsalted butter
• 1 medium onion, thinly sliced
• 2 cloves garlic, peeled and minced
• Kosher salt and freshly ground black pepper
• 1/2 small eggplant, unpeeled, halved lengthwise and sliced 1/8-inch thick
• 1 medium zucchini, sliced crosswise on the bias 1/8-inch thick
• 1 tablespoon each minced fresh tarragon, sage, thyme, and parsley (optional)
• 1 medium yellow squash, sliced crosswise on the bias 1/8-inch thick
• 2 medium-size tomatoes, sliced 1/8-inch thick
• Roasted Cod with Confit Bayaldi and Basil Oil
• Grilled chicken, fish, or lamb

1. Preheat the oven to 300F.
2. In a large skillet, heat the olive oil and butter together over medium-high heat until the butter has melted.
3. Add the onion and garlic and cook until very soft and transparent, 10 to 12 minutes.
4. Season with salt and pepper.
5. Layer the vegetables and herbs in an 8 by 8-inch pan as follows: sauteed onions-garlic mixture; the eggplant drizzled with olive oil, and light salt and pepper; the zucchini sprinkled with half of the herbs, and light salt and pepper; the yellow squash, remaining herbs, and light salt and pepper; and the tomatoes.
6. Drizzle olive oil over the top and cover tightly with foil.
7. Place on a baking sheet to catch any overflowing juices, and bake 1 1/2 hours, then remove the foil and bake another 1/2 hour.
8. Carefully pour off the juices and discard.
9. The confit is ready to be served, but it will be loose.
10. For a nicer presentation, cover the cooled confit with parchment or waxed paper and a pan of the same size, place 4 soup cans in the pan to weight it, and refrigerate for 1 day or overnight.
11. The confit will be firm enough to slice easily.

extra virgin olive oil, unsalted butter, onion, garlic, kosher salt, eggplant, zucchini, fresh tarragon, yellow squash, tomatoes, basil oil, chicken

Taken from www.cookstr.com/recipes/confit-bayaldi (may not work)