Eggplant Confit


Photo: flickr user arnold | inuyaki
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Ingredients

2 cups eggplant
cup onions, medium
2 clvs garlic, crushed
cup olive oil
cup tomatoes
1 teaspoon lemon juice
das vinegar, white
teaspoon sugar (caster)
salt, pepper

Preparation

1
Dice onion, seed and dice tomatoes.
2
Peel and dice eggpant.
3
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.
4
Allow to cook slowly until eggplant is tender but not falling apart, about 5 minutes. Stir very gently every now and then. Season well.
5
Serve as a vegetable with grilled or roast beef, lamb, chicken dishes.
6
Can be made ahead of time and reheated in microwave.

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Tags:

beef
meats
hot
lamb
vegetable

Yield:

6.0 servings

Added:

February 12, 2010

Creator:

Anonymous

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