SPICY RED PEPPER & EGGPLANT CONFIT

Spicy Red Pepper & Eggplant Confit image

Provided by Juenessa

Categories Peppers

Time 1h40m

Yield 3 cups

Number Of Ingredients 7

2 lbs red bell peppers, tender-roasted (use Tender Roasted Bell Peppers to roast the peppers)
1 (1 1/2 lb) 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

Steps:

Put oven rack in middle position and preheat oven to 400°F.
Cut roasted 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.
**Cook time does not include letting the roasted peppers steam for 15 minutes, after broiling or allowing the confit to cool before serving.

Nutrition Facts : Calories 519.6, Fat 37.8, SaturatedFat 5.2, Sodium 978, Carbohydrate 43.5, Fiber 16.9, Sugar 24.4, Protein 7.7