Spicy Red-Pepper and Eggplant Confit
Salads
Amount to eat (1 serving)
Time to prepare: 30 mins to prep
Time to cook: 60 mins to cook
Amount to eat (1 serving)

Sugars

Sugar: 0g
Sucrose: 0.4g
Glucose: 8.2g
Fructose: 9.1g
Lactose: 0g
Maltose: 0g
Galactose: 0g
Starch: 0g

Fats

Saturated: 10.1g
Monounsaturated:52.5g
Polyunsaturated: 7.9g
Trans: 0g

Fatty Acids

Total Omega 3: 0g
Total Omega 6: 0g
ALA: 0g
DHA: 0g
EPA: 0g
DPA: 0g

Nutritional Info

Fiber: 10.9g 44%
Net Carbs: 29
Sodium: 598.5mg 25%
Potassium: 994.2
Cholesterol: 0

Nutritional Values (g)


Calories: 844 Fat: 73g
Protein: 7g Carbs: 40g

Recipe Instructions
Directions are based on the original recipe. Click here to show original recipe nutrional values above.

Ingredients

Olive oil (Salad or cooking)
1 cup / 216 grams
Salt (Table)
3/4 tsp / 4.5 grams
Crushed red pepper flakes (NAN)
1/2 tsp / 0.16 grams
Tomatoes (Whole, canned)
3 1/2 cup / 847 grams
Red bell pepper (Sweet, raw)
7 1/2 medium (approx 2-3/4″ long, 2-1/2 dia.) / 893 grams
Eggplant (Raw)
1 eggplant, peeled (yield from 1-1/4 lb) / 458 grams
Garlic (Raw)
4 clove / 12 grams

Instructions

Step 1
PREPARATION: Tender-roast bell peppers. Peel and cut eggplant into 1-inch pieces. Smash garlic cloves. Drain and coarsely chop tomatoes.
Step 2
Put oven rack in middle position and preheat oven to 400F.
Step 3
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.