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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Eggplant
Slice the eggplants into 1-inch thick rounds. Sprinkle with salt and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Cook the Tomatoes and Garlic
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté until fragrant (about 1 minute). Add the chopped tomatoes, salt, and pepper. Cook for about 10 minutes until the tomatoes break down into a sauce.
- 3
Cook the Eggplant
In the same skillet, add another tablespoon of olive oil. Place the eggplant slices in the skillet and cook each side until golden brown and tender, about 4 minutes per side.
- 4
Combine and Serve
Once the eggplants are cooked, add them to the tomato-garlic mixture. Chop the confit lemon and stir it into the dish. Cook for an additional 5 minutes, allowing the flavors to meld. Garnish with fresh parsley before serving.