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Spicy Red-Pepper and Eggplant Confit

['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']

Put oven rack in middle position and preheat oven to 400°F.
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.

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