Spicy Red-Pepper and Eggplant Confit

Ingredients

• 2 pounds red bell peppers
• 4 large garlic cloves
• 1 1 1/2-lb eggplant
• ½ teaspoon dried hot red-pepper flakes
• ¾ teaspoon salt
• 1 cup extra-virgin olive oil
• 1 28-oz can whole tomatoes in juice

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

View full recipe at Epicurious