Best 3 Spicy Red Pepper And Eggplant Confit Recipes

**Introduction:**

Embark on a culinary adventure with our curated collection of spicy red pepper and eggplant confit recipes, a symphony of flavors that will tantalize your taste buds. From classic confit techniques to innovative twists, our recipes showcase the versatility of these vibrant ingredients. Discover the art of slow-cooking red peppers and eggplants in aromatic oil, transforming them into tender and flavorful delights. Explore variations that incorporate herbs, spices, and tangy vinegars, creating a tapestry of flavors that will leave you craving more. Whether you're a seasoned chef or a home cook seeking inspiration, our recipes will guide you in crafting this delectable dish.

Here are our top 3 tried and tested recipes!

SPICY RED PEPPER & EGGPLANT CONFIT

Spicy Red Pepper & Eggplant Confit image

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

Provided by Juenessa

Categories Peppers

Time 1h40m

Yield 3 cups

Number Of Ingredients 7

Ingredients

2 lbs red bell peppers, tender-roasted (use Tender Roasted Bell Peppers to roast the peppers)
1 (1 1/2 lb) eggplants, peeled and cut into 1-inch pieces
4 large garlic cloves, smashed
1 (28 ounce) can whole tomatoes with juice, drained and coarsely chopped
1/2 cup extra virgin olive oil
3/4 teaspoon salt
1/2 teaspoon dried hot red pepper flakes

Steps:

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.

Nutrition Facts : Calories 519.6, Fat 37.8, SaturatedFat 5.2, Sodium 978, Carbohydrate 43.5, Fiber 16.9, Sugar 24.4, Protein 7.7

ONION AND PEPPER CONFIT

Onion and Pepper Confit image

From Chef Gerald Hirigoyen of Piperade and Bocadillos Restaurants, San Francisco, CA. The Chef serves this with Recipe #200862, the recipe for which is posted separately.

Provided by Chef Kate

Categories Onions

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 cups olive oil
4 medium onions, very thinly sliced
6 medium red bell peppers, peeled, seeded, corded, and very thinly sliced
5 garlic cloves, thinly sliced
fresh ground white pepper
kosher salt

Steps:

Warm the olive oil in a large sauté pan over high heat.
Add the onions, bell peppers, and garlic.
Sauté until they are soft and golden, about 10 minutes.
Cover and reduce the heat to medium.
Cook, stirring occasionally, until very soft, about 45 minutes.
Drain and season with salt and pepper to taste.

Nutrition Facts : Calories 814.2, Fat 81.6, SaturatedFat 11.3, Sodium 9.1, Carbohydrate 23.1, Fiber 5.2, Sugar 12.2, Protein 3

EGGPLANT AND RED PEPPER BAKE

Eggplant and Red Pepper Bake image

Another thing to do with eggplant.

Provided by Anthony

Categories 100+ Everyday Cooking Recipes Vegetarian

Time 55m

Yield 4

Number Of Ingredients 11

Ingredients

1 red bell pepper, cut into matchstick-sized pieces
1 small onion, cut into matchstick-sized pieces
4 cloves garlic, minced
1 teaspoon dried basil
¼ teaspoon dried rosemary
salt and ground black pepper to taste
3 ⅓ tablespoons olive oil
3 ⅓ tablespoons balsamic vinegar
1 eggplant, sliced lengthwise 3/8-inch thick
2 tablespoons olive oil, or as needed
¼ cup grated mozzarella cheese

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Mix red bell pepper, onion, and garlic in a large mixing bowl; season with basil, rosemary, salt, and pepper. Drizzle olive oil and balsamic vinegar over the pepper mixture; toss to coat the vegetables evenly.
Brush eggplant slices with olive oil to coat thinly.
Spread about 1/3 of the pepper mixture into the bottom of a square glass baking dish; top with a layer of about 1/3 of the eggplant. Repeat layering twice more. Top final layer with mozzarella cheese.
Bake in preheated oven until the cheese is browned and the vegetables are bubbling, 35 to 40 minutes.

Nutrition Facts : Calories 227.4 calories, Carbohydrate 11.6 g, Cholesterol 4.5 mg, Fat 19.5 g, Fiber 4 g, Protein 3.4 g, SaturatedFat 3.3 g, Sodium 51.5 mg, Sugar 5.9 g

Tips:

Choose the ripest and freshest eggplants for the best flavor and texture.
If you don't have a mandoline, you can carefully slice the eggplants by hand.
Make sure to evenly coat the eggplant slices in salt and let them rest for at least 30 minutes to draw out the moisture.
Use a heavy-bottomed pot or Dutch oven to cook the confit, as it will help to evenly distribute the heat.
If you don't have red pepper flakes, you can substitute another type of chili pepper, such as cayenne pepper or paprika.
Be careful not to overcook the eggplant, as it should still retain a slightly firm texture.
The confit can be stored in an airtight container in the refrigerator for up to 1 week.

Conclusion:

Spicy Red Pepper and Eggplant Confit is a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. It is a great way to use up leftover eggplant, and it is also a healthy and flavorful addition to any meal. Whether you are looking for a quick and easy weeknight meal or a special dish to serve at a dinner party, Spicy Red Pepper and Eggplant Confit is sure to please everyone at the table.