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French · Starter
Roasted Red Pepper and Eggplant Confit
Peppers, eggplant, garlic and tomatoes roasted together in olive oil until jammy and slightly charred. Pile it on toast or toss it with pasta.
- YieldServes 6
- Hands-on15 min
- Total1 h 38 min
- Difficulty
Ingredients
Confit
- 450 gred bell peppers, 2 large, cored, seeded, cut into 2.5 cm pieces
- 340 geggplant, 1 medium, peeled, cut into 2.5 cm pieces
- 2 clovesgarlic, peeled and thinly sliced
- 1 canwhole peeled tomatoes, 400 g can, drained and coarsely chopped
- 6 tbspextra-virgin olive oil
- ¾ tspcoarse salt
- to tasteblack pepper, freshly ground
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