Eggplant and Tomato Confit Recipe

Name: Eggplant and Tomato Confit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds (2 large or 3 medium) eggplant, roasted; 2 tablespoons extra virgin olive oil; 2 medium onions, finely chopped; 3 to 4 large garlic cloves, to taste, minced or pressed; 3 pounds fresh ripe tomatoes, or 2 (28-ounce) cans, with juice, peeled, seeded and chopped; ⅛ teaspoon sugar; 2 anchovy fillets, soaked for 5 minutes in water, rinsed and finely chopped (optional); 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme; 1 fresh basil sprig; Salt and freshly ground pepper; 1 tablespoon slivered fresh basil leaves (more to taste)

Servings: persons

2 pounds (2 large or 3 medium) eggplant, roasted
2 tablespoons extra virgin olive oil
2 medium onions, finely chopped
3 to 4 large garlic cloves, to taste, minced or pressed
3 pounds fresh ripe tomatoes, or 2 (28-ounce) cans, with juice, peeled, seeded and chopped
⅛ teaspoon sugar
2 anchovy fillets, soaked for 5 minutes in water, rinsed and finely chopped (optional)
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
1 fresh basil sprig
Salt and freshly ground pepper
1 tablespoon slivered fresh basil leaves (more to taste)

1
Roast the eggplant, allow to cool and cut into 1-inch dice.
2
Heat the olive oil over medium heat in a large, heavy nonstick skillet and add the onions.
3
Cook stirring, until they soften, about 5 minutes.
4
Add the garlic and stir together for another minute, until the garlic begins to smell fragrant.
5
Stir in the tomatoes, eggplant, sugar, anchovies, thyme, basil sprig (but not the slivered basil), salt, and pepper.
6
Stir together and bring to a simmer.
7
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.
8
Pull out the basil sprig.
9
Taste and adjust seasonings.
10
Sprinkle the slivered basil over the top.
11
Serve hot or at room temperature, as a starter, a side dish, or as a topping for polenta, rice, bruschetta or pasta.

320

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds (2 large or 3 medium) eggplant, roasted, 2 tablespoons extra virgin olive oil, 2 medium onions, finely chopped, 3 to 4 large garlic cloves, to taste, minced or pressed, and more.

Yes, Eggplant and Tomato Confit falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant and Tomato Confit

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