Confit Bayaldi

Directions

1. 1
   Preheat the oven to 300F.
2. 2
   In a large skillet, heat the olive oil and butter together over medium-high heat until the butter has melted.
3. 3
   Add the onion and garlic and cook until very soft and transparent, 10 to 12 minutes.
4. 4
   Season with salt and pepper.
5. 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. 6
   Drizzle olive oil over the top and cover tightly with foil.
7. 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. 8
   Carefully pour off the juices and discard.
9. 9
   The confit is ready to be served, but it will be loose.
10. 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. 11
    The confit will be firm enough to slice easily.