Spicy Red Pepper and Eggplant Confit
Ingredients
- 2 lb red bell 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
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