Tomato and Eggplant Confit
An ancient method of preserving meat, confit infuses flavor into vegetables.
Preparation Time5 min
Preparation Time - Text5 mins, plus standing
Cooking Time10 min
Cooking Time - Text10
Total Timeunder 2 hours
Make Ahead RecipeYes
One Pot MealYes
OccasionBuffet, Casual Dinner Party, Family Get-together, Formal Dinner Party
Recipe Courseantipasto/mezze, side dish, tapas/small plates, vegetable
Dietary Considerationvegan, vegetarian
Five Ingredients or LessYes
Taste and Texturesavory
Type of Dishvegetable
- ¾ cup olive oil
- 4 garlic cloves, peeled
- 1 eggplant, about 10 oz (300g), cut into 3 in (7.5cm) sticks
- 2 cups halved cherry tomatoes
- Salt and freshly ground black pepper
- 10 basil leaves, torn into pieces, plus whole leaves to garnish
Heat the oil in a frying pan over medium-high heat until it begins to simmer. Add the garlic and cook about 3 minutes. Discard the garlic. In batches, add the eggplant to the oil and fry, stirring often, for 3 minutes, until golden brown. Transfer to paper towels to drain.
Discard all but 2 tbsp of the oil from the pan. Add the tomatoes and cook for 1–2 minutes, until slightly softened. Transfer to a bowl.
Add the eggplant to the bowl and season well with salt and pepper. Add the basil and mix gently. Cover with plastic wrap and let stand for 1 hour to develop the flavors.
Check the seasoning. Garnish with the basil and serve warm.
2008 Dorling Kindersley