Monday, November 15, 2010

Roasted Red Pepper & Eggplant Confit

Makes about 3 cups
Eggplant-Red Pepper Comfit with Goat Cheese & Crostini
2 large red bell peppers
1 large eggplant (about 1 1/2 pounds), sliced into 1/2-inch cubes
4 large garlic cloves, peeled and smashed
1 28-oz can whole peeled tomatoes in juice, drained and coarsely chopped
1/2 cup extra-virgin olive oil
1 tsp kosher salt
1/2 tsp dried red pepper flakes
First, roast the peppers: Preheat the oven to 500°F.  Place the peppers on a parchment-lined baking sheet and roast, turning every 5-7 minutes, until the skin is loose and blistery.  Remove from the oven and place the peppers in a container. Cover with a lid or with plastic wrap. Allow them to set for about 15 minutes.  Remove the peppers from the container.  Slice each pepper in half, length-wise, and then into quarters, lengthwise again.  Remove the stems, seeds, and any tough, pithy membranes inside.  Using a knife, scrape off the charred skin from the outside of the peppers.  Slice the peppers into 1/2-inch pieces.
Set the oven to 400°F.
In a large roasting pan, toss together the sliced peppers with the sliced eggplant, garlic cloves, chopped tomatoes, olive oil, salt and pepper flakes.  Spread the mixture evenly over the bottom of the pan.  Roast, stirring ever 15 minutes, until the vegetables are very tender, about 1 hour.  Cool to room temperature before serving.  Serve alongside creamy goat cheese and toasted French Bread crostini.
The confit can be made up to 1 week ahead a kept refrigerated in an air-tight container.  Bring to room temperature and give it a good stir before serving.