8. Take your prepared vegetable medallions and arrange in the following order: purple (Chinese eggplant), red (plum tomato), yellow (zucchini), green (zucchini), and place the arranged sliced vegetables by fanning them along the outer part of the pie pan until you have closed the circle (HINT: make sure you finish with the correct pattern of colors). Repeat doing the middle circle and finally do the innermost circle. In the very center, place a large eggplant medallion, then a smaller green zucchini medallion, and last a small yellow zucchini medallion
9. Cover with aluminum foil. Bake for 30 minutes. Check for tenderness of vegetable medallions. Remove aluminum foil from the vegetables. Bake for 5-10 minutes more to caramelize the vegetables and to achieve desired tenderness. Do not over bake as the vegetables will fall apart when removing from pie pan
10. Serve either by scooping out and laying flat at the side of dinner plate or, if desired, use a medium ring mold to arrange the vegetables in a vertical wheel (confit byaldi form). Remove ring mold carefully
Confit byaldi is a variation on the traditional Ratatouille which was adapted by French chef Michel Guerard. Since at least 1976, some French chefs have prepared the ratatouille vegetables in thin slices instead of the traditional rough-cut.
For the Pixar movie Ratatouille, Brad Lewis asked American celebrity chef Thomas Keller to create a version of ratatouille that he would serve to the world's most famous food critic. Keller decided he would make the ratatouille in confit byaldi form, and fan the vegetable rounds accordion-style. (wiki article on Ratatouille)
The sauce (piperade) is a variation from the traditional to reduce carbohydrates and to add more nutrients with the addition of Italian parsley/cilantro, fiber with celery, and healthy fats with the melted butter.
I hope you try this impressive looking but so easy all vegetable side dish.