Tomato and Eggplant Confit

Recipe-654
Course Appetizers Prep Time Total Time

Ingredients in this Recipe

  • 1 eggplant, about 10 oz (300g), cut into 3 in (7.5cm) sticks
  • 10 basil leaves, torn into pieces, plus whole leaves to garnish
  • 2 cups halved cherry tomatoes
  • 4 garlic cloves, peeled
  • Salt and freshly ground black pepper
  • ¾ cup olive oil

Recipe Preparation

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