Spicy Red Pepper Eggplant Confit Recipes

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SPICY RED-PEPPER AND EGGPLANT CONFIT



Spicy Red-Pepper and Eggplant Confit image

Categories     Garlic     Tomato     Appetizer     Side     Roast     Vegetarian     Quick & Easy     Eggplant     Bell Pepper     Vegan     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 3 cups

Number Of Ingredients 7

2 lb red bell peppers,tender-roasted
1 (1 1/2-lb) eggplant, peeled and cut into 1-inch pieces
4 large garlic cloves, smashed
1 (28-oz) can whole tomatoes in juice, drained and coarsely chopped
1 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 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.

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

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

SAUTEED EGGPLANT WITH RED PEPPER RELISH



Sauteed Eggplant With Red Pepper Relish image

Provided by Molly O'Neill

Categories     weekday, side dish

Time 45m

Yield Four servings

Number Of Ingredients 13

1 medium eggplant
2 teaspoons salt, plus more to taste
1 tablespoon olive oil
1 shallot, peeled and minced
2 medium cloves garlic, peeled and minced
1 rib celery, diced
2 to 3 anchovy fillets, finely minced into a paste, optional
1 cup diced roasted red peppers
1 tablespoon drained capers
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
Freshly ground pepper to taste
Olive oil spray

Steps:

  • Cut the eggplant into 1/2-inch thick slices, sprinkle lightly with salt and let stand for 30 minutes. Heat the olive oil in a medium-size skillet over medium heat. Add the shallot and garlic and saute for 2 minutes. Add the celery and cook 1 to 2 minutes. Add the anchovies, red peppers and capers. Cook, stirring to combine flavors, for 1 to 2 minutes. Stir in the parsley, basil and salt and pepper to taste. Keep warm if desired.
  • Place a large, heavy-bottomed nonstick skillet over medium heat until hot. Wipe the salt off of the eggplant slices and coat them lightly with the olive oil spray. Add to the pan and saute until nicely browned, about 4 to 5 minutes per side. Remove from the pan and divide among 4 plates. Top each with some of the red pepper relish. Serve hot or cold.

Nutrition Facts : @context http, Calories 101, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 5 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 483 milligrams, Sugar 8 grams

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

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

SPICED PEPPERS AND EGGPLANT



Spiced Peppers and Eggplant image

Provided by Alison Roman

Categories     Side     Sauté     Low Carb     Vegetarian     Quick & Easy     High Fiber     Basil     Eggplant     Bell Pepper     Summer     Healthy     Vegan     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

1/4 cup olive oil
4 garlic cloves
3/4 teaspoon coriander seeds, crushed
3/4 teaspoon cumin seeds, crushed
Pinch of saffron threads (optional)
4 sweet peppers, any color (about 1 pound), cut into 2" strips
2 baby eggplants (about 1/2 pound), quartered lengthwise, or 1/2 large eggplant, cut into 2x1" pieces
Kosher salt, freshly ground pepper
2 tablespoons red wine vinegar
1 cup torn fresh basil leaves

Steps:

  • Heat oil in a large skillet over medium-high heat. Add garlic, coriander, cumin, and saffron, if using; cook, stirring often, until garlic is softened, about 4 minutes. Add sweet peppers and eggplants; season with salt and pepper. Cook, tossing occasionally, until vegetables are tender, 15-20 minutes. Remove from heat and add vinegar. Just before serving, add basil and toss to combine.
  • DO AHEAD: Vegetables can be cooked 4 days ahead. Cover; chill. Bring to room temperature before adding basil and serving.

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

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

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