Spicy Red Pepper & Eggplant Confit

Total Time
1hr 40mins
Prep 20 mins
Cook 1 hr 20 mins

This Mediterranean dish can be served with bread or crackers as an appetizer, and it's also great as a sandwich filling.

Ingredients Nutrition

Tender Roasted Bell Peppers to roast the peppers)">


  1. Put oven rack in middle position and preheat oven to 400°F.
  2. Cut roasted peppers into 1-inch pieces.
  3. Toss together all ingredients in a large roasting pan, then spread evenly.
  4. Roast, stirring occasionally, until vegetables are very tender, about 1 hour. Cool before serving.
  5. Cooks' note:.
  6. Confit can be made 1 week ahead and chilled, covered. Bring to room temperature and stir before serving.
  7. **Cook time does not include letting the roasted peppers steam for 15 minutes, after broiling or allowing the confit to cool before serving.
Most Helpful

5 5

Simple and super good! Had it with elbow pasta didn't change a thing. Recommended for all first timers making eggplant.

5 5

Exceptional! I used it as a side dish and everyone at the table enjoyed it. Holds up well in fridge as leftovers.

5 5

Used it as appetizer with crackers. Added a small sliced onion. Would be good with bread and maybe pasta. Edited: to add tried it on a bagel today, 6 stars.