Spicy Red Pepper & Eggplant Confit - cooking recipe

Ingredients

2 lbs red bell peppers, tender-roasted (use Tender Roasted Bell Peppers to roast the peppers)
1 (1 1/2 lb) eggplants, peeled and cut into 1-inch pieces
4 large garlic cloves, smashed
1 (28 ounce) can whole tomatoes with juice, drained and coarsely chopped
1/2 cup extra virgin olive oil
3/4 teaspoon salt
1/2 teaspoon dried hot red pepper flakes

Preparation

Put oven rack in middle position and preheat oven to 400\u00b0F.
Cut roasted 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.
Cooks' note:.
Confit can be made 1 week ahead and chilled, covered. Bring to room temperature and stir before serving.
**Cook time does not include letting the roasted peppers steam for 15 minutes, after broiling or allowing the confit to cool before serving.