SPICY RED PEPPER & EGGPLANT CONFIT
This Mediterranean dish can be served with bread or crackers as an appetizer, and it's also great as a sandwich filling.
Provided by Juenessa
Categories Peppers
Time 1h40m
Yield 3 cups
Number Of Ingredients 7
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.
Nutrition Facts : Calories 519.6, Fat 37.8, SaturatedFat 5.2, Sodium 978, Carbohydrate 43.5, Fiber 16.9, Sugar 24.4, Protein 7.7
EGGPLANT AND RED PEPPER BAKE
Another thing to do with eggplant.
Provided by Anthony
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 55m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 11.6 g, Cholesterol 4.5 mg, Fat 19.5 g, Fiber 4 g, Protein 3.4 g, SaturatedFat 3.3 g, Sodium 51.5 mg, Sugar 5.9 g
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