Eggplant Confit
By: Anonymous
Published: Friday, February 12, 2010 - 12:40am

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.