Eggplant Confit

Directions

1. 1
   In a 12-inch skillet with lid, heat 1/4 cup olive oil over medium heat. Add garlic and anchovy, and cook a few minutes until the garlic starts to soften and the anchovy melts into the oil. Add the lemon zest to the pan (I like to do this by grating the zest with a microplane directly into the pan).
2. 2
   Sprinkle the cut sides of the eggplant generously with salt. Arrange the eggplant, cut-side down, in a single layer in the pan (if they overlap a bit, that's fine). Pierce the skin of each eggplant a few times with a fork. Lay the springs of thyme over the eggplant, and nestle the dried chiles among the eggplant. Pour more olive oil over the eggplant until it's nearly covered (it doesn't have to be fully submerged). It will most likely take between 1 and 1 1/2 cups of olive oil.
3. 3
   Cover the skillet, turn the heat to very low, and cook until the eggplant are completely soft and tender, anywhere from 1 to 1.5 hours depending on size and variety of eggplant. Cut off a little piece to taste if you're unsure. Remove pan from heat. Adjust seasoning and acidity to taste with salt and lemon juice. Let cool.
4. 4
   Pack in a large jar or storage container, then cover with the cooking oil. Tightly covered, the eggplant should last about two weeks in the refrigerator. See headnote for suggested uses.