* Exported from MasterCook *
Roasted Red Pepper and Eggplant Confit
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
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2 large red bell peppers -- (about 8 ounces each) cored, seeded, cut into 1-inch pieces
1 medium eggplant -- (about 12 ounces) peeled, cut into 1-inch pieces (salting is not necessary)
2 large garlic cloves -- peeled and thinly sliced
14 ounces canned whole peeled tomatoes in juice -- drained and coarsely chopped (1 can)
6 tablespoons extra-virgin olive oil
3/4 teaspoon coarse salt -- or to taste
freshly ground black pepper -- or to taste
Preheat oven to 425F.
On an ungreased baking sheet with sides, toss together all the ingredients until thoroughly combined. Spread in a single layer. Bake on the center oven rack 45 to 60 minutes, until the vegetables are very tender and lightly charred, stirring and turning every 15 minutes. Let cool to room temperature before serving. Completely cooled confit can be stored, covered, in the refrigerator up to 3 days before returning to room temperature and serving.
Makes 6 servings.
AuthorNote: Use this popular Provencal appetizer as a topping for toasted baguette rounds, focaccia, or polenta; a stuffing for pita bread; or a filling for sandwich wraps. It is also excellent tossed with penne or other short pasta.
Cuisine:
"Mediterranean"
Source:
"Supermarket Vegan by Donna Klein, 2010."
S(Formatted by Chupa Babi):
"Feb 2010"
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Per Serving (excluding unknown items): 164 Calories; 14g Fat (71.8% calories from fat); 2g Protein; 10g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 336mg Sodium. Exchanges: 2 Vegetable; 2 1/2 Fat.
Nutr. Assoc. : 0 0 0 2470 0 0 0
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