Spicy Red Pepper & Eggplant Confit

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

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

Ingredients

• 2  lbs red bell peppers, tender-roasted (use Tender Roasted Bell Peppers to roast the peppers)
• 1 (1 1/2lb)  eggplants, peeled and cut into 1-inch pieces
• 4  large garlic cloves, smashed
• 1 (28 ounce) can  whole tomatoes with juice, drained and coarsely chopped
• 1⁄2 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 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.