Spicy Red-Pepper and Eggplant Confit
| dish: side|
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