Aubergine Confit

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

Can be made ahead of time and reheated in microwave.

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Yield:

4.0 servings

Added:

December 1, 2009

Creator:

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Ingredients

2 cups aubergine

1/2 cup onions, diced

2 clove garlic, crushed

1/4 cup olive oil

1/2 cup tomatoes

1 teaspoon lemon juice

dash white vinegar

1/2 teaspoon caster sugar

Preparation

1

Dice onion; seed and dice tomatoes. Peel and dice eggpant.

2

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

3

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

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