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Spicy Red-Pepper and Aubergine Confit

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This spicy red pepper and aubergine confit is a vibrant vegan dish that celebrates the deep, concentrated flavours of Mediterranean vegetables. By slow-roasting the peppers and aubergine in a generous amount of extra-virgin olive oil, the textures become incredibly silky while the garlic and dried chilli flakes provide a gentle, warming heat. It is a versatile staple that works beautifully as a savoury relish or a rich topping for crusty sourdough.

Ideal for batch cooking, this healthy plant-based recipe develops even more character if left to sit, making it a brilliant make-ahead option for weekend lunches or mezze platters. Serve it at room temperature to fully appreciate the complex infusion of tomatoes and aromatics. It is a simple yet sophisticated way to elevate seasonal produce into a comforting, homemade delicacy.

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Ingredients for Spicy Red-Pepper and Aubergine Confit

  • 900g red peppers,tender-roasted

  • 1 (1 1/2-lb) aubergine, peeled and cut into 1-inch pieces

  • 4 large garlic cloves, smashed

  • 1 (800g) can whole tomatoes in juice, drained and coarsely chopped

  • 240ml extra-virgin olive oil

  • 3/4 teaspoons salt

  • 1/2 teaspoons dried hot red-pepper flakes

How to make Spicy Red-Pepper and Aubergine Confit

Put oven rack in middle position and preheat oven to 204°C.

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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