Ingredients

• 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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Instructions

1. Put oven rack in middle position and preheat oven to 400°F.
2. 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.