Eggplant, Tomato Confit and Fondue

• 1 fondue À la Tite Frette by 1001 Fondues, 350 g (12 oz.)
• 6 ripe plum tomatoes
• Sugar
• Fresh thyme
• 2 garlic cloves, crushed
• Olive oil
• 4 baby eggplants
• Fresh basil
• Salt and pepper

1. Bring a large saucepan of water to the boil.
2. Preheat oven to 180 °C (350 °F).
3. Using the tip of a knife, make an X-shaped incision in the base of the tomatoes.
4. Dip tomatoes in water for 15 seconds, then cool in a bowl of ice water.
5. Drain tomatoes and peel with a small knife.
6. Cut tomatoes into 4 wedges and remove seeds from each wedge.
7. Spread the tomato petals on a baking sheet lined with parchment paper, placing them so that they don’t touch.
8. Season with salt, pepper, a pinch of sugar and fresh thyme. Add garlic cloves.
9. Bake in the oven for 25 minutes to extract some of the water from the flesh.
10. Place the pre-cooked tomato petals in a smaller baking dish (they can overlap), cover with oil and add 10 basil leaves.
11. Continue baking for 2 and a half hour in the oven at 100 °C (200 °F). At the end of baking, cool and drain petals.
12. Preheat oven to 180 °C (350 °F).
13. Cut eggplants lengthwise in two, crisscross top with tip of knife, brush with a little cooking oil tomatoes. Season with salt and pepper.
14. Bake on a baking sheet, cut side down, for 15 to 20 minutes, until the flesh is tender (you can also grill them on the BBQ!).
15. Add 3 tomato petals to each eggplant half.
16. Add a spoonful of cheese fondue.
17. Return to oven for 7 to 8 minutes or until fondue temperature is at least 75 °C (167 °F).
18. Garnish with small bunches of basil.

For easier preparation, make the tomato confit recipe the day before. The cooking oil gives a wonderful flavour to your salads and vinaigrette! Tasty as can be!