Red-pepper and eggplant confit

Red-Pepper and Eggplant Confit features roasted red peppers, creamy eggplant, and garlic simmered with canned tomatoes. This Mediterranean-inspired dish is ideal as a side, appetizer, or light main course.

11 Dec 2025
Cook time 60 min
Prep time 30 min

Ingredients:

1 cup olive oil
3/4 tsp salt
1/2 tsp red pepper (spice)
3 cups canned tomatoes
6 red peppers
1 eggplant
4 garlic cloves

Discover a delicious Mediterranean-inspired dish with our Red-Pepper and Eggplant Confit with Tomatoes and Garlic. This vibrant recipe brings together the rich, smoky flavors of roasted red peppers, the creamy texture of eggplant, and the warm, aromatic touch of garlic. Perfect as a side dish, appetizer, or even a light main course, this confit is sure to be a hit at any meal.

Instructions:

1. Prepare the Vegetables:
- Preheat your oven to 375°F (190°C).
- Rinse the red peppers and eggplant under cold water. Pat them dry with paper towels.
- Cut the red peppers into quarters, remove the seeds and stems.
- Slice the eggplant into rounds approximately 1/2 inch thick.
- Peel the garlic cloves.

2. Roasting the Vegetables:
- Arrange the red pepper quarters, eggplant slices, and whole garlic cloves on a large baking sheet.
- Drizzle the vegetables with a bit of olive oil from the 1 cup, making sure to coat them lightly.
- Roast the vegetables in the preheated oven for about 25-30 minutes, or until the red peppers are soft and slightly charred, and the eggplant is tender. Stir halfway through to ensure even roasting.

3. Making the Confit:
- While the vegetables are roasting, pour the remaining olive oil into a large, heavy-bottomed saucepan or skillet.
- Heat the olive oil over medium-low heat.
- Add the canned tomatoes to the olive oil.
- Season with the salt and red pepper spice.

4. Combining the Ingredients:
- Once the roasted vegetables are done, remove them from the oven and let cool slightly.
- Chop the roasted red peppers and eggplant into bite-sized pieces.
- Add the roasted garlic cloves (whole or chopped) to the saucepan with the tomato mixture.
- Gently stir in the chopped roasted red peppers and eggplant into the saucepan.

5. Simmering:
- Let the whole mixture simmer over low heat for about 20 minutes, stirring occasionally, until the flavors meld together and the confit thickens slightly.

6. Serving:
- Taste and adjust the seasoning if needed, adding more salt or red pepper to your liking.
- Remove from heat and let the confit cool slightly before serving.

7. Storage:
- The confit can be stored in an airtight container in the refrigerator for up to one week. Reheat gently before serving.

Enjoy the medley of flavors in this Red-Pepper and Eggplant Confit with Tomatoes. Whether served warm or at room temperature, this recipe captures the essence of Mediterranean cuisine and is sure to be a crowd-pleaser. Pair it with fresh bread or use it as a complement to your favorite dishes to elevate any meal.

Red-pepper and eggplant confit FAQ:

What is the ideal baking time for the vegetables?

Roast the red pepper quarters, eggplant slices, and garlic cloves at 375°F (190°C) for about 25-30 minutes. They should be soft and slightly charred at this point.

How do I know when the confit is done cooking?

The confit is done when it has simmered for about 20 minutes, thickening slightly while the flavors meld together. Taste and adjust seasoning as needed before serving.

Can I store leftover confit, and if so, how?

Yes, you can store the confit in an airtight container in the refrigerator for up to one week. Reheat gently before serving.

What can I use instead of eggplant in this recipe?

If you're looking for a substitute for eggplant, consider using zucchini or mushrooms, as they have similar textures when roasted. Adjust cooking times as needed.

What type of canned tomatoes is best for this recipe?

Crushed or whole canned tomatoes work well for this confit. If using whole tomatoes, crush them gently after adding to the oil for better incorporation.

Tips:

- Roast the red peppers until the skin is charred and blistered. This makes it easier to peel and enhances the smoky flavor.

- Cut the eggplant into uniform pieces to ensure even roasting.

- Use high-quality olive oil for the best flavor.

- Be patient with the confit process; slow cooking allows the vegetables to absorb the flavors of the oil and spices.

- Store leftovers in an airtight container in the fridge. The confit's flavors will deepen over time.

Nutrition per serving

3 Servings
Calories 140kcal
Protein 6g
Carbohydrates 33g
Fiber 14g
Sugar 22g
Fat 77g

Red-pepper and eggplant confit