Spicy Red Pepper & Eggplant Confit |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 14 |
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This Mediterranean dish can be served with bread or crackers as an appetizer, and it's also great as a sandwich filling. Ingredients:
2 lbs red bell peppers, tender-roasted (use tender roasted bell peppers to roast the peppers) |
1 (1 1/2 lb) eggplants, peeled and cut into 1-inch pieces |
4 large garlic cloves, smashed |
1 (28 ounce) can whole tomatoes with juice, drained and coarsely chopped |
1/2 cup extra virgin olive oil |
3/4 teaspoon salt |
1/2 teaspoon dried hot red pepper flakes |
Directions:
1. Put oven rack in middle position and preheat oven to 400°F.
2. Cut roasted peppers into 1-inch pieces.
3. Toss together all ingredients in a large roasting pan, then spread evenly.
4. Roast, stirring occasionally, until vegetables are very tender, about 1 hour. Cool before serving.
5. Cooks' note:.
6. Confit can be made 1 week ahead and chilled, covered. Bring to room temperature and stir before serving.
7. **Cook time does not include letting the roasted peppers steam for 15 minutes, after broiling or allowing the confit to cool before serving.
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