SPICY RED PEPPER & EGGPLANT CONFIT
This Mediterranean dish can be served with bread or crackers as an appetizer, and it's also great as a sandwich filling.
Provided by Juenessa
Categories Peppers
Time 1h40m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Cut roasted 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.
- **Cook time does not include letting the roasted peppers steam for 15 minutes, after broiling or allowing the confit to cool before serving.
Nutrition Facts : Calories 519.6, Fat 37.8, SaturatedFat 5.2, Sodium 978, Carbohydrate 43.5, Fiber 16.9, Sugar 24.4, Protein 7.7
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Arianna Martin
[email protected]This dish looks interesting, but I'm not sure if I'll like it.
Alex The protogen
[email protected]I'm not sure about the combination of eggplant and red peppers, but I'm willing to give it a try.
Fatihah RFK
[email protected]This recipe is a bit time-consuming, but it's worth the effort.
M Ali husen
[email protected]I'm not a big fan of eggplant, but this dish was surprisingly good.
Arshad Shah
[email protected]This eggplant confit is a must-try for any eggplant lover.
jabulane Tshepo
[email protected]I can't wait to try this recipe. It looks so good!
Aaliyah Payne
[email protected]This dish is sure to impress your guests.
Hawa Jabbar
[email protected]I'm so glad I found this recipe. It's a new favorite in my household.
Pendu Larka
[email protected]This eggplant confit is a delicious and easy-to-make dish that is perfect for a special occasion.
gn dgf
[email protected]I would recommend this recipe to anyone who loves eggplant.
Ruby Diamond Sheikh
[email protected]This dish is a great way to get your kids to eat vegetables.
Fatai Ibrahim
[email protected]I followed the recipe exactly, and the eggplant came out perfectly.
Vithushan Vithushan
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Wiktor Francikowski
[email protected]I love the spicy kick from the red peppers.
Koketso Lee Malungane
[email protected]This dish is a great way to use up leftover eggplant.
R Tumuna
[email protected]The eggplant was so tender and flavorful. I will definitely be making this again.
zymer rexhepi
[email protected]I've made this dish several times now, and it's always a crowd-pleaser.
Liban Usman
[email protected]This eggplant confit was a hit at my dinner party! The combination of sweet and spicy was perfect, and the eggplant was cooked to perfection.