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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