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Eggplant and Tomato Confit

5.0(74)

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.

by Martha Rose Shulman

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Servings

Serves 6

Total time

1h 45m

Calories / serving

127 kcal

Ingredients (11)

serves

2 pounds (2 large or 3 medium) eggplant, roastedeggplant
2 tablespoons extra virgin olive oilextra-virgin-olive-oil
2 medium onions, finely choppedonion
3 to 4 large garlic cloves, to taste, minced or pressedgarlic
3 pounds fresh ripe tomatoes, or 2 (28-ounce) cans, with juice, peeled, seeded and choppedtomato
1/8 teaspoon sugarsugar
2 anchovy fillets, soaked for 5 minutes in water, rinsed and finely chopped (optional)
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thymethyme
1 fresh basil sprigbasil
Salt and freshly ground peppersalt-and-pepper
1 tablespoon slivered fresh basil leaves (more to taste)

Instructions (2 steps)

01Roast the eggplant, allow to cool and cut into 1-inch dice.
02Heat 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.