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Spicy Red-Pepper And Eggplant Confit

7 faves
Nutrition per serving    (USDA % daily values)
CAL
837
FAT
238%
CHOL
0%
SOD
65%

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Ingredients for 3 servings

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

3/4 teaspoon salt

1/2 teaspoon dried hot red-pepper flakes

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