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

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

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

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Béchamel Sauce

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

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

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