Spicy Red Pepper And Eggplant Confit Recipes

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• 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.

Steps:

• Put oven rack in middle position and preheat oven to 400°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.

Steps:

• Heat oil in a large skillet over medium-high heat. Add garlic, coriander, cumin, and saffron, if using; cook, stirring often, until garlic is softened, about 4 minutes. Add sweet peppers and eggplants; season with salt and pepper. Cook, tossing occasionally, until vegetables are tender, 15-20 minutes. Remove from heat and add vinegar. Just before serving, add basil and toss to combine.
• DO AHEAD: Vegetables can be cooked 4 days ahead. Cover; chill. Bring to room temperature before adding basil and serving.

Steps:

• Warm the olive oil in a large sauté pan over high heat.
• Add the onions, bell peppers, and garlic.
• Sauté until they are soft and golden, about 10 minutes.
• Cover and reduce the heat to medium.
• Cook, stirring occasionally, until very soft, about 45 minutes.
• Drain and season with salt and pepper to taste.

Steps:

• Cut the eggplant into 1/2-inch thick slices, sprinkle lightly with salt and let stand for 30 minutes. Heat the olive oil in a medium-size skillet over medium heat. Add the shallot and garlic and saute for 2 minutes. Add the celery and cook 1 to 2 minutes. Add the anchovies, red peppers and capers. Cook, stirring to combine flavors, for 1 to 2 minutes. Stir in the parsley, basil and salt and pepper to taste. Keep warm if desired.
• Place a large, heavy-bottomed nonstick skillet over medium heat until hot. Wipe the salt off of the eggplant slices and coat them lightly with the olive oil spray. Add to the pan and saute until nicely browned, about 4 to 5 minutes per side. Remove from the pan and divide among 4 plates. Top each with some of the red pepper relish. Serve hot or cold.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix red bell pepper, onion, and garlic in a large mixing bowl; season with basil, rosemary, salt, and pepper. Drizzle olive oil and balsamic vinegar over the pepper mixture; toss to coat the vegetables evenly.
• Brush eggplant slices with olive oil to coat thinly.
• Spread about 1/3 of the pepper mixture into the bottom of a square glass baking dish; top with a layer of about 1/3 of the eggplant. Repeat layering twice more. Top final layer with mozzarella cheese.
• Bake in preheated oven until the cheese is browned and the vegetables are bubbling, 35 to 40 minutes.