Spicy Red Pepper Eggplant Confit
Introduce your taste buds to the bold and sumptuous world of Mediterranean-inspired flavors with this Spicy Red Pepper Eggplant Confit. This slow-cooked vegan dish brings together tender roasted eggplant, smoky sweet red bell peppers, and aromatic garlic, all gently simmered in rich olive oil infused with fresh thyme and a kick of crushed red chili flakes. Perfect as a versatile spread, a vibrant side dish, or a savory topping for pasta or crusty bread, this confit is as cozy as it is elegant. With minimal prep and simple roasting and stovetop techniques, this recipe achieves a deeply flavorful slow-cooked intensity that’s perfect for any occasion. Plus, it’s make-ahead friendly and gluten-free, making it an ideal dish for sharing.
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Recipe Information
Ingredients
- 2 medium (about 1 pound total) Eggplant
- 3 large Red bell peppers
- 1 cup Olive oil
- 6 cloves Garlic
- 1 teaspoon Crushed red chili flakes
- 4 Fresh thyme sprigs
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C).
Wash the eggplants and red bell peppers. Prick the eggplants all over with a fork to prevent them from bursting while roasting. Place the eggplants and bell peppers on a baking sheet lined with parchment paper.
Roast the vegetables for 30-40 minutes, turning occasionally, until the bell peppers are charred and the eggplants are soft and collapsing. Remove from the oven.
Transfer the roasted bell peppers to a bowl and cover with plastic wrap. Let them steam for 10 minutes to make the skins easier to peel. Once cool, peel the peppers and remove the seeds. Cut them into strips.
Once the eggplants are cool enough to handle, peel off the skins and cut the flesh into 1-inch cubes.
In a large skillet or saucepan, heat the olive oil over low heat. Thinly slice the garlic cloves and add them to the oil along with the crushed red chili flakes. Cook gently for 2-3 minutes, ensuring the garlic doesn’t brown.
Add the eggplant cubes and red pepper strips to the skillet. Gently stir to coat the vegetables in the seasoned oil.
Add the thyme sprigs, salt, and black pepper. Cook on low heat for 30 minutes, stirring occasionally, until the vegetables are tender and infused with the oil.
Remove from heat. Serve warm or at room temperature as a side dish, spread on bread, or a topping for pasta. Store leftovers in an airtight container in the fridge for up to 5 days.
Nutrition Facts
Calories |
2470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.4 g | 292% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 22.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4720 mg | 205% | |
| Total Carbohydrate | 97.1 g | 35% | |
| Dietary Fiber | 42.2 g | 151% | |
| Total Sugars | 54.2 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 3528 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
