Spicy Red-Pepper and Eggplant Confit

Spicy Red-Pepper and Eggplant Confit
Photo by Romulo Yanes


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

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


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