Red peppers, garlic, eggplant and tomatoes are slowly roasted with olive oil and a hint of crushed chilies.
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If you enjoy cooking and taking time this is for you because the end result is so worth it. I love making the confit because it allowed me to get in there with my hands and that's my favourite part about cooking. The end result was devine everybody loved it at my dinner! I was so happy I took the time... a suggestion make the confit the night before and let it marinate in it's juices... then drain it again and re-roast it for ten minutes. The garlic really has time to lose it's acidic strong taste and the rich sweetness really exudes out.
I made this and ran into no trouble. It's a pretty easy recipe to make.
However: 1. it took me way longer than expected, more like 4 hours or more. 2. (related) this is a lot of vegetables. It took me several ovensful to roast all the peppers, and I needed to put 2 tins in the oven at the same time to roast the vegetables at the end (which worked fine). I had 2 big bowls of vegetables, which reduced down to 1 bowl.
But it tasted great! Everyone loved it.
This recipe is enough for at least 8 to 10 people. I know that it does take up a bit of room in the oven, especially if you don't have a big oven. So if you like you can half the recipe, to make a smaller batch.
And yes even though it is easy, it does take a bit of time. For me it usually takes 2 hours start to finish. But I am not working that whole time. In the end it's definitely worth it!
I made 2 (half) batches as I put too many chili flakes in the first. Just added the second batch to the first to even out the taste. I used fresh tomatoes the second time as it was all I had on hand but did have to pour off some juice half way through cooking so canned is easier. It took less than 40 min to prepare. Make sure to keep the peppers covered the full 15 minutes as I rushed it the second time and they didn't peel as easily. Great recipe.
With onion will an Escalivada (Tipical Catalonian recipe). In the tradicional way, the recipe can be done easier, just put all the vegetables with skin include on the owen. Escellent video on Youtube to learn. http://www.youtube.com/watch?v=nfmGF6uByiM
This is a great reipe. I want this to be my dish for a pot-luck party. I will not be able to cook much at the venue. I think I could get the oven for a little bit to warm things up but I can't do the whole thing there.
Is there a way this recipe could be arranged so as to be able to take to a potluck?
Although normally everything is better fresh, (I would still take Dawn's suggestion of making it in the morning), I have had great success freezing this recipe as well. I usually make the crostini the day before if I am going to be busy and they keep well in a tin container. I don't rub them with the garlic if I make them ahead and really don't miss it. We love this confit.
I think this recipe is fantastic. I particularly like the "meaty" texture of the roasted eggplant. My favorite element, though, was the use of the black salt on the crostini. I have black salt on hand for Indian recipes. However, I have never used it as a stand alone spice. I had no idea just how eggy/rich this salt was, until I tried this recipe. It must have some heavy sulfuric components. Still, it made an entirely vegetarian dish taste exceptionally rich.