Spicy Red Pepper And Eggplant Confit Recipes

SPICY RED PEPPER & EGGPLANT CONFIT

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.

SPICY RED-PEPPER AND EGGPLANT CONFIT

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.

SPICY CONFIT CHILES

Steps:

• Bring chiles, garlic, oil, and 1 tsp. salt to a gentle simmer (oil should be barely bubbling) in a small saucepan over medium heat. Reduce heat immediately to maintain gentle simmer and cook until chiles and garlic are tender, 1-1 1/2 hours. Let cool.
• Do Ahead
• Confit chiles can be made 2 weeks ahead. Cover and chill, or freeze up to 3 months.

ROASTED EGGPLANT AND RED PEPPER GRATIN

Steps:

• Preheat oven to 450 degrees. Cut eggplant into small dice (1/2 to 3/4 inch) and toss with salt to taste. Place in a colander in the sink and let sit for 20 minutes, then drain on paper towels and blot to remove liquid that has accumulated on the surface. Transfer to a bowl and toss with 1 tablespoon of the olive oil.
• Line a baking sheet with foil and oil the foil with olive oil. Lay the diced eggplant on the foil in 1 layer. Roast in the hot oven for 15 to 20 minutes, until the dice are soft when pierced with a knife and browned in spots. Remove from oven and carefully fold foil up over the eggplant slices (be careful not to burn yourself!). Crimp the edges of the foil so that eggplant is hermetically sealed in a big foil packet, and allow eggplant to steam for another 15 to 20 minutes. Carefully remove from the foil. Place in a colander or strainer set over a bowl again and allow eggplant to drain for 30 minutes, or preferably, overnight (uncovered) in the refrigerator.
• Preheat oven to 350 degrees. Oil a 2-quart baking dish or gratin. Heat remaining oil over medium heat in a medium size skillet and add onion. Cook, stirring, until tender, about 5 minutes. Add a generous pinch of salt, the garlic, thyme and cumin and continue to cook, stirring, for another 30 seconds to a minute, until fragrant. Remove from the heat.
• If the diced roasted peppers are very moist, drain in a strainer and then place on paper towels and blot. Whisk eggs in a large bowl. Whisk in milk and salt and pepper to taste. Stir in eggplant, roasted peppers, onion mixture, chives and parsley and combine well. Stir in cheese and optional rice and combine well. Scrape into prepared baking dish.
• Bake 35 to 40 minutes, until lightly browned. Remove from oven and allow to sit for 10 minutes before serving.