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Tomato and Eggplant Confit

Tomato and Eggplant Confit Recipe

  • ¾ cup olive oil
  • 4 garlic cloves, peeled
  • 1 eggplant, about 10 oz (300g), cut into 3 in (7.5cm) sticks
  • 2 cups halved cherry tomatoes
  • Salt and freshly ground black pepper
  • 10 basil leaves, torn into pieces, plus whole leaves to garnish
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 273kcal (14%)
Total Fat 27g (42%)
Saturated Fat 4g (19%)
Cholesterol 0mg (0%)
Total Carbohydrate 8g
Dietary Fiber 4g
Sugars 3g
Protein 2g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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