Spicy Red-Pepper and Eggplant Confit
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 3 cups
- 3/4 teaspoon salt
- 1 cup extra-virgin olive oil
- Carbohydrate 12 g(4%)
- Fat 22 g(34%)
- Fiber 5 g(20%)
- Protein 2 g(4%)
- Saturated Fat 3 g(15%)
- Sodium 271 mg(11%)
- Calories 249
Preparation 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. Cooks' note:Confit can be made 1 week ahead and chilled, covered. Bring to room temperature and stir before serving.
Preparation 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. Cooks' note:Confit can be made 1 week ahead and chilled, covered. Bring to room temperature and stir before serving.
