Eggplant and Tomato Confit

Eggplant and Tomato Confit
Eggplant and Tomato Confit

I first tried this Eggplant and Tomato Confit recipe last year and I can’t stop making it. It’s the type of things that’s often available in my fridge, for busy weeknights, or even for company. I served this at the last Livity Gardens Cooking Lab, and the guests made sure I would share the recipe. It is from a French Canadian recipe site, K pour Katrine. Katrine is very good at offering ideas for plant-based and gluten-free meals. The recipes are in French, however, so I took the liberty of adapting it to my kitchen and translating it for you, beautiful people.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Eggplant and Tomato Confit

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
Scale

Ingredients

  • 1/4 cup olive oil
  • 1 medium eggplant, diced
  • 3 garlic cloves, smashed
  • 1 sprig of rosemary
  • 1 sprig of thyme
  • 2 cups cherry tomatoes, halved
  • 2 tablespoons balsamic vinegar
  • 1/3 cup slivered almonds
  • Sea salt and pepper, to taste

Instructions

Place the oil in a nonstick skillet and put over medium heat. Add the eggplant and sauté about 10 minutes, until the soft and golden. Add the garlic, the rosemary and thyme sprigs, and sauté for an additional 2 minutes. Add the tomatoes and let cook, over medium-low heat, about 25 minutes. Add the almonds, raise the heat, and deglaze with the balsamic vinegar. Season to taste with salt and pepper and remove the garlic and sprigs of fresh herbs. Serve on toasted baguette or crackers. I also love this confit as a sandwich spread, as well. Bon appétit!


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Confit de tomates et aubergines

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 4 portions 1x
Scale

Ingredients

  • 1/4 tasse d’huile d’olive
  • 1 aubergine moyenne, coupée en dés
  • 3 gousses d’ail, écrasées
  • 1 branche de romarin
  • 1 branche de thym
  • 2 tasses de tomates cerises, coupées en deux
  • 2 c. à soupe de vinaigre balsamique
  • 1/3 tasse d’amandes tranchées
  • Sel de mer et poivre, au goût

Instructions

Chauffer une poêle anti-adhésive à feu moyen et ajouter l’huile. Ajouter les aubergines et faire revenir 10 minutes, jusqu’à ce qu’elles soient tendres et dorées. Ajouter l’ail, le romarin et le thym et cuire deux minutes de plus. Ajouter les tomates et cuire à feu moyen-bas, pendant 25 minutes. Ajouter les amandes, augmenter le feu, et déglacer avec le vinaigre balsamique. Assaisonner de sel de mer et de poivre et retirer l’ail et les branches d’herbes. Servir sur de la baguette ou des craquelins. J’adore ce confit comme tartinade sur des sandwichs. Bon appétit!

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