This Mediterranean dish can be served with bread or crackers as a meze (appetizer), and it’s also great as a sandwich filling. This also would be great if it was served on a toasted bread with goat cheese spread on it – YUM! This confit can be made 1 week ahead and chilled, covered. Bring to room temperature and stir before serving.
- 2 lb. red bell peppers (approximately 4 peppers)
- 1 (1 lb to 1/5 lb.) eggplant, peeled and cut into 1-inch pieces
- 4 large garlic cloves, minced
- 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-pepper flakes
- We will need to tender-roast the bell peppers. To do this: Preheat broiler. Halve bell peppers lengthwise, then discard stems and seeds. Put peppers, cut sides down, in 1 layer in an oiled shallow baking pan. Broil 2 inches from heat until charred and softened, 15 to 18 minutes. Transfer to a bowl. Cover and let steam 15 minutes. Peel.
- 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.