Spicy Red-Pepper and Eggplant Confit

Name: Spicy Red-Pepper and Eggplant Confit
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 3
Cuisine: Global
Ingredients: 794 grams whole tomatoes in juice, drained and coarsely chopped; 680 grams eggplant, peeled and cut into 1-inch pieces; 4 larges garlic cloves, smashed; 237 milliliters extra-virgin olive oil; 907 grams red bell peppers,tender-roasted; 1 teaspoons dried hot red-pepper flakes; 1 teaspoons salt

Spicy Red-Pepper and Eggplant Confit is a gluten free, primal, and whole 30 side dish. This recipe serves 3. One serving contains 306 calories, 10g of protein, and 9g of fat. This recipe covers 37% of your daily requirements of vitamins and minerals. Head to the store and pick up canned tomatoes, olive oil, garlic cloves, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 5 hours.

Instructions

Put oven rack in middle position and preheat oven to 400°F.

Equipment you will use

Oven

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.

Ingredients you will need

Vegetable