This recipe was originally posted as part of The Weekend Project. Click here to see the recipe in its entirety, or follow the links below for additional recipe instruction.
INGREDIENTS
1 eggplant, diced
2 Tbsp. plus
2 tsp. kosher salt, plus more to taste
2 Tbsp. confit fat (Recipe here)
2 onions, diced
3 cloves garlic, minced
½ cup dry white wine
1 28-oz. can tomatoes
2 sprigs thyme
1 bay leaf
Freshly ground black pepper to taste
4 confit chicken leg quarters (Recipe here)
PREPARATION
? Place in a metal bowl and toss with 2 tablespoons salt. Let rest 30 minutes.
? Rinse the eggplant and drain in a colander. Set aside.
? In a large skillet over high heat, melt the fat and saute the eggplant 5 to 7 minutes, until browned on all sides. Add the onions, garlic and 2 teaspoons salt and saute 3 to 4 minutes more. Do not brown the garlic.
? Add the white wine to deglaze the pan, scraping up any brown bits from the bottom. Add the tomatoes, thyme and bay leaf and reduce the heat to medium-low. Let simmer 30 minutes. Season to taste with salt and pepper.
? Meanwhile, preheat the oven to 350 degrees.
? Remove the confit remove from the fat and place skin side-down in a hot cast-iron skillet over high heat. After the skin starts to slightly brown, 2 to 3 minutes, then transfer to oven and bake 20 to 30 minutes, until heated through and skin is caramelized.
? To serve, divide the sauce between 4 plates, then top with 1 leg quarter each. Serve with rice or mashed potatoes.
This article appears in February 2015.