Ratatouille (although it is actually called confit byaldi)

The first thing to do is to make sure that all the vegetables have a diameter as similar as possible, otherwise it will be a little uneven.

Cut all the vegetables, I recommend using a mandolin, especially for the potato and zucchini, tomato and eggplant with a sharp knife (if it is not very sharp better a serrated knife).

Add salt to all the vegetables and add a little oil to the inside of the ring, so it will be easier to unmold it.

We are now placing alternate layers of all the vegetables, just by placing them in a single layer, until the ring is complete. If it is too difficult to put the vegetables in the center, we can use those that are more flexible.

Once the rings are filled, cover the tray with aluminum foil and make a few small holes in it so that some of the steam can escape. This layer will allow it to cook evenly and prevent the top from burning.

Bake at 180° for 35-40 minutes. Once the vegetables are cooked, place the ring on the plate with the help of a spatula, and being careful not to burn ourselves and not to disassemble the ratatouille, remove the ring.