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
1/2
tsp dried hot red-pepper flakes
Directions
1.
Put oven rack in middle position and preheat oven to 400°F.
2.
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.
4.
Confit can be made 1 week ahead and chilled, covered. Bring to room temperature and stir before serving.
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