Spicy Red Pepper & Eggplant Confit

Recipe by Juenessa
READY IN: 1hr 40mins
YIELD: 3 cups




  • Put oven rack in middle position and preheat oven to 400°F.
  • Cut roasted 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.
  • Cooks' note:.
  • Confit can be made 1 week ahead and chilled, covered. Bring to room temperature and stir before serving.
  • **Cook time does not include letting the roasted peppers steam for 15 minutes, after broiling or allowing the confit to cool before serving.