Eggplant Confit

Photo: flickr user arnold | inuyaki

Ingredients

cup onions, medium

2 clvs garlic, crushed

das vinegar, white

teaspoon sugar (caster)

Dice onion, seed and dice tomatoes.

Peel and dice eggpant.

Saute the onion and garlic in the olive oil, add the eggplant and cook 1 minute, stirring. Add remaining ingredients and stir gently to combine.

Allow to cook slowly until eggplant is tender but not falling apart, about 5 minutes. Stir very gently every now and then. Season well.

Serve as a vegetable with grilled or roast beef, lamb, chicken dishes.

Can be made ahead of time and reheated in microwave.

6.0 servings

Friday, February 12, 2010 - 12:40am

Anonymous