Eggplant and Tomato Confit
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds (2 large or 3 medium) eggplant, roasted
- 2tablespoons extra virgin olive oil
- 2medium onions, finely chopped
- 3 to 4large garlic cloves, to taste, minced or pressed
- 3pounds fresh ripe tomatoes, or 2 (28-ounce) cans, with juice, peeled, seeded and chopped
- ⅛teaspoon sugar
- 2anchovy fillets, soaked for 5 minutes in water, rinsed and finely chopped (optional)
- 1teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- 1fresh basil sprig
- Salt and freshly ground pepper
- 1tablespoon slivered fresh basil leaves (more to taste)
Nutritional analysis per serving (6 servings)
127 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 4 grams protein; 770 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Roast the eggplant, allow to cool and cut into 1-inch dice.
- Step 2
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 1½ 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.
Private Notes
Comments
A most excellent dish; I might cut the quantity of tomatoes in half. They can over-power the subtley and nuance of the eggplant. I found the anchovies (I used a store-bought paste) to be crucial. Will definitely make again.
A delicious dish in the end but I used freshly picked juicy tomatoes from my garden and after 1 hour of low heat cooking the dish was very liquid, looked like soup. So I took the cover off, went to watch a show and forgot about it. Thankfully it did not burn but the consistency is a little mushier than desired, still very delicious after more than 3 hours on the stove. In the future I would reduce the tomatoes by cooking them ahead of adding to the eggplants etc.
I roasted the eggplants at 400F for 30-35 min. Used 1 tsp miso paste as a vegan substitution for the anchovies, but next time would experiment with adding more (1-2 tbsp). It was also good served on rice. Takes a long time to make, but not a lot of active cooking. The flavours aren’t overly interesting, but it made a good, hearty meal.
I roasted the eggplant at 400 for about 45 minutes. I wonder how this would be on pizza, topped with the rest of the can of anchovies?