Name: Spicy Red-Pepper and Eggplant Confit
Cook time: 30 min
Total time: 2 1/2 hr
Yield: Makes about 3 cups
Ingredients: 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

Spicy Red-Pepper and Eggplant ConfitRomulo Yanes

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

Cooks' note:

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

Recipe notes

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