Eggplant Confit
Adapted from José de Meirelles

Yield: 8 servings as a side dish

• 2 medium-sized eggplant, cut into 1/4-inch thick slices
• 1/4 cup extra virgin olive oil
• 4 garlic cloves, crushed
• 10 basil leaves, chopped into a fine julienne
• Sea salt and freshly ground black pepper to taste

Preheat oven to 325°F.

Lay the eggplant slices on a sheet pan. Add olive oil and garlic. Season to taste. Toss to coat evenly. Cook eggplant in preheated oven for 1 hour, or until tender.

To serve, arrange slices on a platter and sprinkle with fresh basil. Pour pan juices over the eggplant. This dish can be served hot or cold. If served cold, add balsamic vinegar to taste.