Rouxbe

• 8 red bell peppers

To roast the peppers place the oven-rack to the highest position in the oven and preheat the broiler.
The rack should be no more than 6 inches from the broiler.

Spray a baking tray with non-stick vegetable spray and set aside.

Then cut the peppers in half and take out the stems and remove the seeds.

Place the peppers on the tray cut side down and put under the broiler for about 13 to 15 minutes until the skin is charred and bubbly.
You may need to move them around under the broiler for even coloring.

Once done place the charred peppers into a bowl and cover tightly with plastic wrap.

Leave covered for at least 15 minutes. While the peppers are steaming you can move onto the next step.

• 2 large black eggplants
• 2 cans tomatoes (28 oz)
• 16 garlic cloves (2 heads of garlic)
• 2/3 cup extra virgin olive oil
• 1 1/2 tsp Kosher salt - can substitute with 3/4 tsp table salt
• 1 tsp crushed chili flakes

Now move the oven rack back to the middle position and turn oven down to 375° degrees Fahrenheit.

For easy cleanup line your baking trays with foil and parchment and set aside.
Then peel and dice the eggplant into approximately 1-inch cubes and transfer to a mixing bowl.
Peel the garlic and smash them just to break them up a bit, then add to the bowl with the eggplant.

Mix in the olive oil, salt, and crushed chili flakes. Be sure everything is coated evenly.

Using a strainer drain and crush the canned tomatoes, just to remove any excess liquid.

Add the strained tomatoes to the eggplant and fold everything together and set aside while you peel and dice the peppers.

Once the peppers are cool enough to handle, peel the skin away and discard.

Then dice the peppers into approximately 1inch pieces. Add them to the eggplant and toss everything together.

Use your hands to lift the ingredients out onto the lined baking trays leaving as much liquid behind as you can.

Make sure you do not overcrowd the mix, otherwise it will steam rather than bake.

Place the baking trays into the oven and roast for 50 minutes to an hour.
Stir the vegetables a few times during cooking to ensure they cook evenly.

The confit is ready when the eggplant and garlic are both very soft.

Before serving the confit, let the mixture cool on the tray for at least 15 minutes.

• 1 French baguette
• 4 tbsp extra virgin olive oil
• 1 garlic clove
• 1/2 tsp grey salt

To start the crostini keep the oven at 375° degrees Fahrenheit.
Cut the baguette into 1/2 inch slices and place the pieces onto a tray lined with parchment. Brush lightly with olive oil.
Bake oil side up for 8 to 10 minutes or until slightly golden.
While the bread is cooking peel the garlic and set aside.
Once the bread is ready lightly rub the oiled side with the raw garlic while the bread is still warm and then sprinkle with a little grey salt.
Serve these along side a big bowl of the red pepper confit.
For individual appetizers, spoon a tablespoon of the confit over top of each crostini then add a dollop of goat cheese or feta to finish.

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