Name: Spicy Red-Pepper and Eggplant Confit
Cook time: 30 min
Total time: 2 1/2 hr
Yield: Makes about 3 cups
Ingredients: 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

Spicy Red-Pepper and Eggplant ConfitRomulo Yanes

This Mediterranean dish can be served with bread or crackers as a meze (appetizer), and it's also great as a sandwich filling.

Cooks' note:

Confit can be made 1 week ahead and chilled, covered. Bring to room temperature and stir before serving.

Recipe notes

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Vodka Gochujang Pasta

This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.