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tomato-and-eggplant-confit

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Recipe

An ancient method of preserving meat, confit infuses flavor into vegetables.

Yield : Makes 6 servings
Prep Time : 5 mins, plus standing
Cooking Time : 10 mins

Ingredients

  • 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

Directions

1. 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.

2. 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.

3. 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.

4. Check the seasoning. Garnish with the basil and serve warm.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

273kcal (14%)
19mg (2%)
9mg (15%)
24mcg RAE (1%)
339mg
19mg
2g
3g
4g
8g
0mg (0%)
296mg (12%)
4g (19%)
27g (42%)
1mg (3%)
 

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