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Tomato and Eggplant Confit

Updated February 23, 2016
(1 Votes)

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

Makes6 servings

Preparation Time5 min

Preparation Time - Text5 mins, plus standing

Cooking Time10 min

Cooking Time - Text10

Cooking Methodsauteeing

CostInexpensive

Easy

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

Mealdinner, lunch

Taste and Texturesavory

Type of Dishvegetable

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

Instructions

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.

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