SPICY RED-PEPPER AND EGGPLANT CONFIT
Categories Garlic Tomato Appetizer Side Roast Vegetarian Quick & Easy Eggplant Bell Pepper Vegan Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 3 cups
Number Of Ingredients 7
Steps:
- 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.
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Md nor Mohammad
[email protected]This confit is a bit too sweet for my taste. I think I'll try making it again with less sugar.
iqbal uttra
[email protected]I'm not sure what I did wrong, but my confit turned out too oily. I think I might have used too much olive oil.
philile sibeko
[email protected]This confit is a great make-ahead dish. I like to make a big batch and then store it in the refrigerator. It's perfect for quick and easy meals.
Ghulammustafa Shaikh
[email protected]I love the smoky flavor of this confit. It's perfect for adding a touch of sophistication to grilled meats and vegetables.
Chaneen Kleinbooi
[email protected]This confit is a bit too spicy for my taste, but it's still very good. I like the combination of sweet and spicy flavors. I think I'll try making it again with less chili peppers.
Riwan Khan
[email protected]This confit is a great way to use up leftover eggplant. I had some eggplant that was starting to go bad, so I decided to try this recipe. I'm so glad I did! The confit turned out amazing. It's spicy, flavorful, and has a great texture.
Daria Isaenko
[email protected]I'm not a fan of eggplant, but I loved this confit! The eggplant is so soft and tender, and the flavors are amazing. I'll definitely be making this again.
Jackson Byers
[email protected]This confit is delicious! It's the perfect combination of sweet, spicy, and smoky flavors. I love it on sandwiches, wraps, and salads.
Nancy Hunter
[email protected]This confit is a bit too sweet for my taste. I think I'll try making it again with less sugar.
Isaac Nansar
[email protected]I'm not sure what I did wrong, but my confit turned out too oily. I think I might have used too much olive oil.
Mian Rehman
[email protected]This confit is a great make-ahead dish. I like to make a big batch and then store it in the refrigerator. It's perfect for quick and easy meals.
Jess Pooley
[email protected]I love the smoky flavor of this confit. It's perfect for adding a touch of sophistication to grilled meats and vegetables.
Habib Ali
[email protected]This confit is a bit too spicy for my taste, but it's still very good. I like the combination of sweet and spicy flavors. I think I'll try making it again with less chili peppers.
Rs Roki
[email protected]I'm not a huge fan of eggplant, but I decided to give this recipe a try. I'm so glad I did! The confit is delicious. The eggplant is soft and tender, and the flavors are amazing. I'll definitely be making this again.
Bia sheikh
[email protected]This confit is a great way to use up leftover eggplant. I had some eggplant that was starting to go bad, so I decided to try this recipe. I'm so glad I did! The confit turned out amazing. It's spicy, flavorful, and has a great texture. I'll definitel
shoqatali ali
[email protected]I love this recipe! It's so easy to make and the results are always delicious. I've used it as a spread for sandwiches, a dip for vegetables, and even as a pizza topping. It's always a hit!
Meron Tsegi
[email protected]This spicy red pepper and eggplant confit is a flavorful and versatile dish that can be enjoyed as a spread, dip, or condiment. The combination of sweet and spicy flavors is perfect for adding a kick to sandwiches, wraps, and salads.