4 large sweet peppers (mixing red/yellow/green), thinly sliced
2 clove garlic, thinly sliced
1/2 tsp salt
2 Tbsp olive oil
Heat up a large pan or heavy pot. Put in the oil and the garlic. Add the vegetables. Sprinkle with some salt (the salt will help the vegetables exude moisture).
Cook over a medium low heat, stirring sometimes, for at least 10 minutes, up to about 30 minutes. The longer you cook it the the more intense and sweet and brown it gets. The shorter cooking time will yield a still crispy and nice vegetable sauté mix.
It keeps well covered in the refrigerator for about a week. You can freeze it too.
When you use it, you can add your cuisine-specific herb and flavorings if you like, though it’s tasty as it is.
Variation: Add a thinly sliced fennel bulb for a slightly aniseedy version.
Just a few ideas for use:
Mixed with pasta
Heat up and add some cold rice; stir-fry for a quick vegetable fried rice. (No added oil needed since there’s enough in the confit)
As an omelette filling – great for a Spanish omelette or tortilla
Wrap with rice paper
On a sandwich (e.g. feta or fresh goats cheese, the confit, and some arugula on a crusty roll)
Just tucked into a corner of your bento box!