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Spicy Red Pepper & Eggplant Confit

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“This Mediterranean dish can be served with bread or crackers as an appetizer, and it's also great as a sandwich filling.”
READY IN:
1hr 40mins
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Put oven rack in middle position and preheat oven to 400°F.
  2. Cut roasted peppers into 1-inch pieces.
  3. Toss together all ingredients in a large roasting pan, then spread evenly.
  4. Roast, stirring occasionally, until vegetables are very tender, about 1 hour. Cool before serving.
  5. Cooks' note:.
  6. Confit can be made 1 week ahead and chilled, covered. Bring to room temperature and stir before serving.
  7. **Cook time does not include letting the roasted peppers steam for 15 minutes, after broiling or allowing the confit to cool before serving.

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