Spicy Red-Pepper and Eggplant Confit Recipe-February 2024-www.zdask.com

　　Active Time

　　30 min

　　Total Time

　　2 1/2 hr

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

Ingredients

Makes about 3 cups

　　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

Step 1

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

Step 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.

　　Cooks' note:

　　Confit can be made 1 week ahead and chilled, covered. Bring to room temperature and stir before serving.