Spicy Red Pepper & Eggplant Confit

READY IN: 1hr 40mins
Recipe by Juenessa

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

Top Review by Cristinas Cooking

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

Ingredients Nutrition


  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.

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