Spicy Red-Pepper and Eggplant Confit Recipe

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Spicy Red-Pepper and Eggplant Confit
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  1. Put oven rack in middle position and preheat oven to 400°F.
  2. 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.
  3. Cooks' note: Confit can be made 1 week ahead and chilled, covered. Bring to room temperature and stir before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 800.14 Kcal (3350 kJ)
Calories from fat 710.16 Kcal
% Daily Value*
Total Fat 78.91g 121%
Sodium 596.69mg 25%
Potassium 651.9mg 14%
Total Carbs 22.89g 8%
Sugars 15.56g 62%
Dietary Fiber 7.65g 31%
Protein 1.85g 4%
Vitamin C 248.5mg 414%
Vitamin A 6mg 202%
Iron 102.9mg 572%
Calcium 34.3mg 3%
Amount Per 100 g
Calories 146.06 Kcal (612 kJ)
Calories from fat 129.63 Kcal
% Daily Value*
Total Fat 14.4g 121%
Sodium 108.92mg 25%
Potassium 119mg 14%
Total Carbs 4.18g 8%
Sugars 2.84g 62%
Dietary Fiber 1.4g 31%
Protein 0.34g 4%
Vitamin C 45.4mg 414%
Vitamin A 1.1mg 202%
Iron 18.8mg 572%
Calcium 6.3mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 21.8
  • 22

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free

Bad Points

  • High in Sodium,
  • High in Total Fat

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