Spicy Red-Pepper and Eggplant Confit |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 3 |
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This Mediterranean dish can be served with bread or crackers as a meze (appetizer), and it's also great as a sandwich filling. 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 |
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.
3. Cooks' note: Confit can be made 1 week ahead and chilled, covered. Bring to room temperature and stir before serving.
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