Spicy Red Pepper & Eggplant Confit

Submitted by Juenessa

"This Mediterranean dish can be served with bread or crackers as an appetizer, and it's also great as a sandwich filling."

 

• Ready In: 1hr 40mins
• Ingredients: 7
• Yields: 3 cups

ingredients

• 907.18 g red bell peppers, tender-roasted (use Tender Roasted Bell Peppers to roast the peppers)
• 680.38 g eggplants, peeled and cut into 1-inch pieces
• 4 large garlic cloves, smashed
• 793.78 g can whole tomatoes with juice, drained and coarsely chopped
• 118.29 ml extra virgin olive oil
• 3.69 ml salt
• 2.46 ml 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.

Reviews

[Cristinas Cooking]

Simple and super good! Had it with elbow pasta didn't change a thing. Recommended for all first timers making eggplant.

 

[arndtsathome]

Exceptional! I used it as a side dish and everyone at the table enjoyed it. Holds up well in fridge as leftovers.

 

[EdandTheresa]

Used it as appetizer with crackers. Added a small sliced onion. Would be good with bread and maybe pasta. Edited: to add tried it on a bagel today, 6 stars.