Ingredients
2 large eggplants
3 red bell peppers
4 large tomatoes
1 jalapeno pepper
3 cloves garlic
3 tablespoons olive oil
salt and your favorite spices
Method
Sources
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Instant-read thermometer — essential for any technique requiring precise temperature control
Science-driven cooking techniques with rigorous testing
French-engineered grinding mechanism — lifetime pepper mill
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
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Chop the vegetables and garlic. Pan roast them slightly with olive oil. Make sure not to overcook them at this stage. Transfer to an oven tray and cover the top (with aluminum foil or your favorite method). Add salt and spices and oven roast them at 400 F for 45 minutes. If you haven't made a confit or a preserve before, please note that the jar and the cap needs to be sanitized first by boiling them in water. When jarring them, you don't want to leave a lot of air but don't fill the jar up to overflow either. Top off with olive oil, and close the lid. Have the jar wait upside down for the next 24 hours to make sure there is no leakage. After that, store in the fridge and enjoy a taste of summer.