Roasted Eggplant, Red Bell Pepper And Tomato Confit – a delicious recipe with eggplants, red bell peppers, tomatoes, pepper, garlic, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Chop the vegetables and garlic. Pan roast them slightly with olive oil. Make sure not to overcook them at this stage. Transfer to an oven tray and cover the top (with aluminum foil or your favorite method). Add salt and spices and oven roast them at 400 F for 45 minutes.
2
If you haven't made a confit or a preserve before, please note that the jar and the cap needs to be sanitized first by boiling them in water. When jarring them, you don't want to leave a lot of air but don't fill the jar up to overflow either. Top off with olive oil, and close the lid. Have the jar wait upside down for the next 24 hours to make sure there is no leakage. After that, store in the fridge and enjoy a taste of summer.
164
kcal
Calories
11
g
Fat
14
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 large eggplants, 3 red bell peppers, 4 large tomatoes, 1 jalapeno pepper, and more.
Yes, Roasted Eggplant, Red Bell Pepper And Tomato Confit falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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