Spicy Red-Pepper and Eggplant Confit Recipe

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Ingredients:

Serving

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 tsp salt
1/2 tsp dried hot red-pepper flakes

Directions:

Put oven rack in middle position and preheat oven to 400°F.
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.
Cooks' note: Confit can be made 1 week ahead and chilled, covered. Bring to room temperature and stir before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	800.14 Kcal (3350 kJ)
Calories from fat	710.16 Kcal
		% Daily Value*
Total Fat	78.91g	121%
Sodium	596.69mg	25%
Potassium	651.9mg	14%
Total Carbs	22.89g	8%
Sugars	15.56g	62%
Dietary Fiber	7.65g	31%
Protein	1.85g	4%
Vitamin C	248.5mg	414%
Vitamin A	6mg	202%
Iron	102.9mg	572%
Calcium	34.3mg	3%

Amount Per 100 g
Calories	146.06 Kcal (612 kJ)
Calories from fat	129.63 Kcal
		% Daily Value*
Total Fat	14.4g	121%
Sodium	108.92mg	25%
Potassium	119mg	14%
Total Carbs	4.18g	8%
Sugars	2.84g	62%
Dietary Fiber	1.4g	31%
Protein	0.34g	4%
Vitamin C	45.4mg	414%
Vitamin A	1.1mg	202%
Iron	18.8mg	572%
Calcium	6.3mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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