Tomato and Eggplant Confit

1. 1

   Heat the oil in a frying pan over medium-high heat until it begins to simmer.

2. 2

   Add the garlic and cook about 3 minutes.

3. 3

   Discard the garlic.

4. 4

   In batches, add the eggplant to the oil and fry, stirring often, for 3 minutes, until golden brown.

5. 5

   Transfer to paper towels to drain.

6. 6

   Discard all but 2 tbsp of the oil from the pan.

7. 7

   Add the tomatoes and cook for 12 minutes, until slightly softened.

8. 8

   Transfer to a bowl.

9. 9

   Add the eggplant to the bowl and season well with salt and pepper.

10. 10

    Add the basil and mix gently.

11. 11

    Cover with plastic wrap and let stand for 1 hour to develop the flavors.

12. 12

    Check the seasoning.

13. 13

    Garnish with the basil and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.