Red-pepper and eggplant confit
Savor the rich, Mediterranean flavors of our Red-Pepper and Eggplant Confit with Roasted Tomatoes. Slow-cooked in olive oil with a hint of red pepper spice, this delightful dish combines tender red peppers, velvety eggplant, and roasted garlic for a mouthwatering experience. Perfect as a spread, side, or main course!
Cook time 60 min
Prep time 30 min
Ingredients:
1 cup olive oil3/4 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:
- 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.
- 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.
- 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.
- 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.
- Let the whole mixture simmer over low heat for about 20 minutes, stirring occasionally, until the flavors meld together and the confit thickens slightly.
- 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.
- The confit can be stored in an airtight container in the refrigerator for up to one week. Reheat gently before serving.
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.
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.
Nutrition per serving
3 ServingsCalories 140kcal
Protein 6g
Carbohydrates 33g
Fiber 14g
Sugar 22g
Fat 77g
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