Aubergine Confit
By: Helen Pitlick
Published: Tuesday, December 1, 2009 - 12:28am

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
salt, pepper

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.

About


Serve as a vegetable with grilled or roast beef, lamb, chicken dishes. 
Can be made ahead of time and reheated in microwave.

Comments:
Albena

Nice recipe, but expecting an aubergine to cook in 5-6 minutes is more than optimistic. It needs to cook at least half an hour, if not more, to become soft.
Albena

Nice recipe, but expecting an aubergine to cook in 5-6 minutes is more than optimistic. It needs to cook at least half an hour, if not more, to become soft.