Roasted eggplant, red bell pepper and tomato confit
Roast
Roasting
One of the best things about summer is the seasonal vegetables and fruits. It’s true that we can now “enjoy” all these any time of the year thanks to globalization and farming “advances”. But you know that the crop that belongs to summer tastes like cardboard and hay in winter. Plus, we tend to encourage no-so-wholesome farming practices or shipping of stuff from half the world away when we demand fresh strawberries in winter. <br /> <br />The good news is that the people of old yore have figured out this dilemma so successfully. They dried, jarred and canned things as much as they could in summer. And they made do with what they had in winter. We kicked of our winter preparation by doing a confit of roasted eggplant, red bell pepper and tomatoes. Here is how:
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