Boistfort Valley Farm
Community Supported Recipe Box

Spicy Red-Pepper and Eggplant Confit


  • 1/2 lb 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
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried hot red-pepper flakes


dish: side
season: fall

Tender roast peppers. Halve 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, 5 to 7 minutes.

Transfer to a bowl. Cover and let steam 15 minutes. Peel. Put oven rack in middle position and preheat oven to 4007°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.

Gourmet, May 2006