{"id":538,"date":"2011-08-03T02:59:58","date_gmt":"2011-08-03T06:59:58","guid":{"rendered":"http:\/\/booker.tlcoles.com\/?p=538"},"modified":"2011-08-03T02:59:58","modified_gmt":"2011-08-03T06:59:58","slug":"spicy-red-pepper-and-eggplant-confit","status":"publish","type":"post","link":"https:\/\/www.thebookertea.com\/de\/2011\/spicy-red-pepper-and-eggplant-confit\/","title":{"rendered":"Gretchen’s Spicy Red Pepper and Eggplant Confit"},"content":{"rendered":"

Recipe: Spicy Red-Pepper And Eggplant Confit<\/span><\/p>\n

\n

Summary<\/strong>: Recipe submitted by Gretchen Schieber from the Washington D.C. group.<\/em><\/p>\n

\n

Ingredients<\/h4>\n
    \n
  • 2 lb red bell peppers, tender-roasted<\/li>\n
  • 1 (1 1\/2-lb) eggplant, peeled and cut into 1-inch pieces<\/li>\n
  • 4 large garlic cloves, smashed<\/li>\n
  • 1 (28-oz) can whole tomatoes in juice, drained and coarsely chopped<\/li>\n
  • 1 cup extra-virgin olive oil<\/li>\n
  • 3\/4 teaspoon salt<\/li>\n
  • 1\/2 teaspoon dried hot red-pepper flakes<\/li>\n<\/ul>\n<\/div>\n
    \n

    Instructions<\/h4>\n
      \n
    1. Put oven rack in middle position and preheat oven to 400\u00b0F (204 C)<\/li>\n
    2. Cut peppers into 1-inch pieces. Toss together all ingredients in a large roasting pan, then spread evenly.<\/li>\n
    3. Roast, stirring occasionally, until vegetables are very tender, about 1 hour. Cool before serving.<\/li>\n<\/ol>\n<\/div>\n
      \n

      Quick notes<\/h4>\n

      This Mediterranean dish can be served with bread or crackers as a meze (appetizer), and it’s also great as a sandwich filling. Confit can be made 1 week ahead and chilled, covered. Bring to room temperature and stir before serving.<\/p>\n<\/div>\n

      Preparation time: 10 minute(s)<\/span><\/p>\n

      Cooking time: 1 hour(s) <\/span><\/p>\n

      Diet type: <\/span>Vegan<\/span><\/p>\n

      Diet tags: <\/span>Reduced carbohydrate, Gluten free<\/span><\/p>\n

      Culinary tradition: \u00a0Mediterranean<\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

      Recipe: Spicy Red-Pepper And Eggplant Confit Summary: Recipe submitted by Gretchen Schieber from the Washington D.C. group. Ingredients 2 lb red bell peppers, tender-roasted 1 (1 1\/2-lb) eggplant, peeled and cut into 1-inch pieces 4 large garlic cloves, smashed 1 (28-oz) can whole tomatoes in juice, drained and coarsely chopped 1 cup extra-virgin olive oil […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","bt_discussion_date":"","footnotes":""},"categories":[6],"tags":[],"class_list":["post-538","post","type-post","status-publish","format-standard","hentry","category-recipes"],"yoast_head":"\nGretchen's Spicy Red Pepper and Eggplant Confit | The Booker Tea<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.thebookertea.com\/de\/2011\/spicy-red-pepper-and-eggplant-confit\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gretchen's Spicy Red Pepper and Eggplant Confit | The Booker Tea\" \/>\n<meta property=\"og:description\" content=\"Recipe: Spicy Red-Pepper And Eggplant Confit Summary: Recipe submitted by Gretchen Schieber from the Washington D.C. group. Ingredients 2 lb red bell peppers, tender-roasted 1 (1 1\/2-lb) eggplant, peeled and cut into 1-inch pieces 4 large garlic cloves, smashed 1 (28-oz) can whole tomatoes in juice, drained and coarsely chopped 1 cup extra-virgin olive oil […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.thebookertea.com\/de\/2011\/spicy-red-pepper-and-eggplant-confit\/\" \/>\n<meta property=\"og:site_name\" content=\"The Booker Tea\" \/>\n<meta property=\"article:published_time\" content=\"2011-08-03T06:59:58+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.thebookertea.com\/wp-content\/uploads\/lucas-faragoza-DM517c34Rgo-unsplash-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"1707\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"jennifer\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" 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