Eggplant and Tomato Confit

• 2 pounds (2 large or 3 medium) eggplant, roasted
• 2 tablespoons extra virgin olive oil
• 2 medium onions, finely chopped
• 3 to 4 large garlic cloves, to taste, minced or pressed
• 3 pounds fresh ripe tomatoes, or 2 (28-ounce) cans, with juice, peeled, seeded and chopped
• 18 teaspoon sugar
• 2 anchovy fillets, soaked for 5 minutes in water, rinsed and finely chopped (optional)
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
• 1 fresh basil sprig
• Salt and freshly ground pepper
• 1 tablespoon slivered fresh basil leaves (more to taste)

1. Roast the eggplant, allow to cool and cut into 1-inch dice.
2. Heat the olive oil over medium heat in a large, heavy nonstick skillet and add the onions.
3. Cook stirring, until they soften, about 5 minutes.
4. Add the garlic and stir together for another minute, until the garlic begins to smell fragrant.
5. Stir in the tomatoes, eggplant, sugar, anchovies, thyme, basil sprig (but not the slivered basil), salt, and pepper.
6. Stir together and bring to a simmer.
7. Turn the heat to very low, cover, and cook, stirring from time to time, for 1 to 1 1/2 hours, until the mixture has cooked down to a thick, fragrant mixture.
8. Pull out the basil sprig.
9. Taste and adjust seasonings.
10. Sprinkle the slivered basil over the top.
11. Serve hot or at room temperature, as a starter, a side dish, or as a topping for polenta, rice, bruschetta or pasta.

eggplant, extra virgin olive oil, onions, garlic, fresh ripe tomatoes, sugar, anchovy, thyme, basil, salt, basil

Taken from cooking.nytimes.com/recipes/1016447 (may not work)