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Eggplant and Tomato Confit

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.

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)
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      139 calories; 5 grams fat; 0 grams saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 22 grams carbohydrates; 8 grams dietary fiber; 13 grams sugars; 4 grams protein; 396 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Serves 6

Preparation

  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. 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.

1 hour 45 minutes

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