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

White Bean Turkey Chili

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

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

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

Béchamel Sauce

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

Rosemary and Dried Cherry Pork Chops

Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Our Favorite French Onion Soup

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

Frijoles Peruanos (Peruvian Refried Beans)

Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.

Gochujang Turkey Sweet Potatoes

Fully loaded, meal-prep friendly, and ready to be dressed up, down, or sideways.