Eggplant, Tomato Confit and Fondue
Enjoy a vegetarian sun-drenched recipe that will take you on a journey: Eggplant, tomato confit and cheese fondue.
Ingredients
- 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
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