Spicy Red Pepper & Eggplant Confit

1. 1

   Put oven rack in middle position and preheat oven to 400u00b0F.

2. 2

   Cut roasted peppers into 1-inch pieces.

3. 3

   Toss together all ingredients in a large roasting pan, then spread evenly.

4. 4

   Roast, stirring occasionally, until vegetables are very tender, about 1 hour. Cool before serving.

5. 5

   Cooks' note:.

6. 6

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

7. 7

   **Cook time does not include letting the roasted peppers steam for 15 minutes, after broiling or allowing the confit to cool before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.