Spicy Red-Pepper and Aubergine Confit

Ingredients for Spicy Red-Pepper and Aubergine Confit

• 900g red peppers,tender-roasted

• 1 (1 1/2-lb) aubergine, peeled and cut into 1-inch pieces

• 4 large garlic cloves, smashed

• 1 (800g) can whole tomatoes in juice, drained and coarsely chopped

• 240ml extra-virgin olive oil

• 3/4 teaspoons salt

• 1/2 teaspoons dried hot red-pepper flakes

How to make Spicy Red-Pepper and Aubergine Confit

Put oven rack in middle position and preheat oven to 204°C.

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.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.