3 Servings 60 min Cook
1 Cup Olive Oil
3/4 Tsp Salt
1/2 Tsp Crushed Red Pepper Flakes
3 1/2 Cup Tomatoes
7 1/2 Medium (approx 2-3/4" long, 2-1/2 dia.) Red Bell Pepper
1 Eggplant, peeled (yield from 1-1/4 lb) Eggplant
4 Clove Garlic
PREPARATION: Tender-roast bell peppers.
Peel and cut eggplant into 1-inch pieces.
Smash garlic cloves.
Drain and coarsely chop tomatoes.
Put oven rack in middle position and preheat oven to 400F.
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.
