Nightshade Confit
Ingredients
- 2 medium globe or 3 Asian eggplants (1 pound)
- 2 medium zucchini (about 14 ounces)
- 5 sweet or semi-hot frying peppers (about 6 ounces)
- 2 spring onions, greens trimmed
- ¾ cup extra-virgin olive oil
- ½ tsp. fine sea salt, plus more for the initial vegetable cooking
- Freshly ground black pepper
- 4 garlic cloves, sliced
- 1½ tsp. minced fresh rosemary
- 1 pint cherry tomatoes
- 2 Tbsp. water
- 1 Tbsp. honey
- 3 bay leaves
- 2 cinnamon sticks
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