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

  Red, ripe, canned, packed in tomato juice

  3 ½ cup or 840g

• 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. Roast the bell peppers until tender. Peel and cut the eggplant into 1-inch pieces. Smash the garlic cloves. Drain and coarsely chop the canned tomatoes.
2. Preheat the oven to 400°F and position the rack in the middle.
3. Cut the roasted peppers into 1-inch pieces. Combine all ingredients in a large roasting pan and spread evenly.
4. Roast, stirring occasionally, until the vegetables are very tender, about 1 hour. Allow to cool before serving.