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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Asha Fuller
[email protected]This recipe was a bit more work than I expected, but it was worth it. The eggplant was delicious and the sauce was amazing. I will definitely be making this again.
Haqeeqat Tv 7
[email protected]I wasn't sure what to expect with this recipe, but I was pleasantly surprised. The eggplant was tender and the sauce was flavorful. I will definitely be making this again.
steve gooch
[email protected]This recipe was a bit too spicy for me, but my husband loved it. He said it was the perfect amount of heat. The eggplant was cooked perfectly and the sauce was flavorful.
Raina Harris
[email protected]I love this recipe! It's so easy to make and the results are always delicious. The eggplant is always cooked perfectly and the sauce is always flavorful. I highly recommend this recipe.
Sanwal khan Albalooshi
[email protected]This dish was a hit with my family! The eggplant was cooked to perfection and the sauce was flavorful and delicious. I will definitely be making this again.
Roman Cepeda
[email protected]This recipe was easy to follow and the results were delicious. The eggplant was tender and flavorful, and the sauce was the perfect balance of sweet and spicy. I will definitely be making this again!
georgia dream
[email protected]I'm not a huge fan of eggplant, but this recipe was really good! The eggplant was cooked perfectly and the sauce was amazing. I will definitely be making this again.
Deena R
[email protected]This dish was delicious! The eggplant was tender and the sauce was flavorful. I will definitely be making this again.
Malak Ragab
[email protected]I love this recipe! The eggplant is always cooked perfectly, and the sauce is so flavorful. I've made it several times now, and it's always a hit with my friends and family.
Bridgette Dickson
[email protected]This recipe was a bit more work than I expected, but it was worth it. The eggplant was so tender and flavorful, and the sauce was delicious. I served it over pasta, and it was a big hit with my family.
Eesa Ahmed
[email protected]I was a bit hesitant to try this recipe because I'm not a huge fan of eggplant, but I'm so glad I did! The eggplant was cooked perfectly and the sauce was amazing. I will definitely be making this again.
Ahiad muchar
[email protected]This dish was easy to make and turned out great! The eggplant was soft and tender, and the sauce was delicious. I will definitely be making this again.
Uchenna Ozoemena
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The eggplant is always cooked perfectly, and the sauce is so flavorful. I love the addition of the red pepper flakes; it gives the dish a nice kick. Highly recommend!
Marvin Bell
[email protected]Absolutely delicious! The eggplant was so tender and flavorful, and the sauce was the perfect balance of spicy and tangy. I served it over rice, and it was a huge hit with my family. Definitely a keeper!