Spicy Red-Pepper and Eggplant ConfitRomulo Yanes
This Mediterranean dish can be served with bread or crackers as a meze (appetizer), and it's also great as a sandwich filling.
Cooks' note:
Confit can be made 1 week ahead and chilled, covered. Bring to room temperature and stir before serving.
Recipe information
Total Time
2 1/2 hr
Yield
Makes about 3 cups
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
Preparation
Step 1
Put oven rack in middle position and preheat oven to 400°F.
Step 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.
