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Spicy Red-Pepper and Eggplant Confit

Name: Spicy Red-Pepper and Eggplant Confit
Cuisine: mediterranean
Ingredients: 2 lb red bell peppers,tender-roasted; 1 (1 1/2-lb) eggplant, peeled and cut into 1-inch pieces; 4 large garlic cloves, smashed; 1 (28-oz) can whole tomatoes in juice, drained and coarsely chopped; 1 cup extra-virgin olive oil; 3/4 teaspoon salt; 1/2 teaspoon dried hot red-pepper flakes

A small grocery run gets this on the table.

Ingredients

Steps

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directions

1.
Put oven rack in middle position and preheat oven to 400°F.
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.

Recipes sourced from Epicurious.com.

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