Recipes

Spicy Red-Pepper and Eggplant Confit

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Spicy Red-Pepper and Eggplant Confit

Spicy Red-Pepper and Eggplant Confit

amanda

Equipment

  • - Pastry Weights Set (Silicone)

  • - Digital Food Scale

  • - Slow Cooker

  • - Food Processor

  • - Strainer or Colander

  • - High-Speed Blender

  • - Measuring Cups

  • - Immersion Blender

  • - Small Saucepan

  • - Tongs

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

Instructions

1

Instruction 1

Put oven rack in middle position and preheat oven to 400°F.
2

Instruction 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.
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