This is it, the final harvest of eggplant and tomatoes have disappeared from my kitchen for the benefit of the vegetables of the season !
I don’t know if you know the screenwriter, but this is a dish that I love for its simplicity and its taste. Eggplants are extensively confit with garlic and herbs to form a compôtée melting in the mouth, hmmm….
Perfect as an accompaniment to a roast, pasta or simply cold in sandwiches !!!
Ingredients (for 4)
- 3-4 eggplants (depending on size)
- 6-8 tomatoes or a tin of tomatoes in juice
- 1 onion
- 2 cloves of garlic
- 15 cl of water
- 1 bay leaf
- 1 sprig of thyme
- 1 branch of rosemary
- Olive oil
- Salt and pepper
Wash and cut the eggplants into cubes. Snip the onion finely.
In a Dutch oven, pour a drizzle of olive oil and sauté the eggplant, the chopped onion and the pressed garlic cloves to a medium flame and for 10 min.
Then add the chopped tomatoes, bay leaf, rosemary, thyme, salt and pepper. Pour the water and stir.
Let cook, covered and over low heat for 1h30. Add a little water if necessary and adjust the seasoning.
Enjoy hot or cold as a spread, for example.