Zutaten für Spicy Red Pepper Eggplant Confit
- 2 large red bell peppers, chopped into 1-inch pieces
- Eggplants
- 4 cloves garlic, minced
- Tomatoes With Juice
- Extra Virgin Olive Oil
- 1 teaspoon salt
- 1-2 teaspoons red pepper flakes (adjust to your spice preference)
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Zubereitung von Spicy Red Pepper Eggplant Confit
- Preheat oven to 275°F (135°C).
- Wash and chop the eggplant into 1-inch cubes. Toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and ½ teaspoon of black pepper.
- Halve the red bell peppers lengthwise, remove seeds and membranes, and roughly chop into 1-inch pieces.
- In a large bowl, combine the eggplant, red bell peppers, garlic cloves, red pepper flakes, and remaining olive oil. Toss well to coat.
- Spread the mixture in a single layer on a large baking sheet.
- Roast for 80-100 minutes, or until the eggplant is very tender and slightly caramelized, stirring halfway through.
- Once cooked, remove from oven and let cool slightly before serving.
- Serve warm with crusty bread or crackers as an appetizer, or use as a flavorful filling for sandwiches or wraps.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
97g
Fat
25g
Carbs
14g
