Spicy Red-Pepper and Eggplant Confit

Ingredients

• Olive oil

  Salad or cooking

  1 cup or 216g

• Salt

  Table

  ¾ tsp or 5g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Tomatoes

  Whole, canned

  3 ½ cup or 847g

• Red bell pepper

  Sweet, raw

  7 ½ medium or 893g

• Eggplant

  Raw

  1 eggplant, peeled (yield from 1-1/4 lb) or 458g

• Garlic

  Raw

  4 clove or 12g

Directions

1. PREPARATION: Tender-roast bell peppers. Peel and cut eggplant into 1-inch pieces. Smash garlic cloves. Drain and coarsely chop tomatoes.
2. Put oven rack in middle position and preheat oven to 400F.
3. 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.