EGGPLANT AND TOMATO CONFIT
This is one of many Provençal dishes starring eggplant and tomatoes. Unlike its cousin, ratatouille, the vegetables are cooked together for a very long time here, until they meld into a confit. The authentic dish includes a couple of finely chopped anchovies, which season the dish as it simmers. They're optional here, but worth including for a deep, rich flavor. They won't make the dish taste like anchovies.
Provided by Martha Rose Shulman
Time 1h45m
Yield Serves 6
Number Of Ingredients 11
Steps:
- Roast the eggplant, allow to cool and cut into 1-inch dice.
- Heat the olive oil over medium heat in a large, heavy nonstick skillet and add the onions. Cook stirring, until they soften, about 5 minutes. Add the garlic and stir together for another minute, until the garlic begins to smell fragrant. Stir in the tomatoes, eggplant, sugar, anchovies, thyme, basil sprig (but not the slivered basil), salt, and pepper. Stir together and bring to a simmer. Turn the heat to very low, cover, and cook, stirring from time to time, for 1 to 1 1/2 hours, until the mixture has cooked down to a thick, fragrant mixture. Pull out the basil sprig. Taste and adjust seasonings. Sprinkle the slivered basil over the top. Serve hot or at room temperature, as a starter, a side dish, or as a topping for polenta, rice, bruschetta or pasta.
Nutrition Facts : @context http, Calories 124, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 5 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 766 milligrams, Sugar 10 grams
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[email protected]This is a dish that I will definitely be making again and again.
Md Abdurrahaman
[email protected]I've never made eggplant confit before, but this recipe was easy to follow and the results were delicious.
Dj Chriz Blackz
[email protected]This confit is a great way to use up summer vegetables.
Kevin David
[email protected]I'm so glad I found this recipe. It's a new favorite in my household.
Laaiqah Ally
[email protected]This is the best eggplant dish I've ever had. The flavors are incredible.
Farida Ahmed
[email protected]I'm always looking for new ways to cook eggplant, and this confit is definitely a keeper. It's so easy to make and it's always a hit with my family.
Duhimbaze Gerald
[email protected]This dish is perfect for a summer cookout. It's light and refreshing, but still has plenty of flavor.
M.shahbaz Khan
[email protected]I'm not a vegetarian, but I could easily see myself making this confit as a main course. It's that good.
Mistar Rajo
[email protected]This confit is a great way to get your kids to eat vegetables. They'll love the sweet and tangy flavors.
Shiva Kewat
[email protected]I love the way the eggplant and tomatoes caramelize in this dish. It's so flavorful and satisfying.
rehan jatoi
[email protected]I've made this confit several times now and it's always a hit. It's the perfect dish to serve with grilled chicken or fish.
Isuru Kalpana
[email protected]This is one of my favorite recipes for eggplant. It's so simple, yet so delicious.
Ethan Hollingsworth
[email protected]I made this confit for a dinner party last night and it was a huge hit! Everyone loved it.
Timothy Murphy
[email protected]This dish is a great way to use up leftover eggplant and tomatoes. It's also very easy to make, which is a bonus.
Mohan Gurung
[email protected]I'm not usually a big fan of eggplant, but this confit has changed my mind. It's so delicious and flavorful, I could eat it every day.
Chandra Mcneil
[email protected]This eggplant and tomato confit is a real winner! The flavors are so rich and complex, and the textures are perfect. I especially love the way the eggplant melts in my mouth.