Spicy Red-Pepper and Eggplant Confit
A luxurious Mediterranean-style vegetable confit combining tender roasted bell peppers and eggplant with garlic, tomatoes, and red pepper flakes, all slowly cooked in olive oil until meltingly tender.
6 servings
1 hr 10 min
Ingredients
- •2 lb red bell peppers,tender-roasted
- •1½ lb eggplant
- •4 cloves garlic
- •28 oz whole tomatoes
- •1 cup extra-virgin olive oil
- •¾ teaspoon salt
- •½ teaspoon dried hot red-pepper flakes
Cooking Instructions
- 1.
Put oven rack in middle position and preheat oven to 400°F.
10 min
- 2.
Cut peppers into 1-inch pieces. Toss together all ingredients in a large roasting pan, then spread evenly. Roast, stirring occasionally, until vegetables are very tender, about 1 hour. Cool before serving.
60 min