Eggplant & Zucchini Compote

Ingredients

• 1 cup homemade or low-salt chicken or vegetable broth
• 1-¼ lb. Chinese or Japanese eggplant, unpeeled, sliced ¼ inch thick
• 4 small zucchini (about 1-¼ lb. total), sliced ¼ inch thick
• 1 medium onion, sliced ¼ inch thick
• ½ cup extra-virgin olive oil
• 1 sprig each of thyme and rosemary, and 1 bay leaf, tied in a bouquet
• 6 or 7 large cloves garlic, finely chopped (to yield ¼ cup)
• + 1 more ingredients
• • Kosher salt and freshly ground black pepper

In a large, straight-sided sauté pan over low heat, heat 1/4 cup of the olive oil. Add the onion and eggplant, raise the heat to medium, and cook, stirring to distribute the oil, until the eggplant has soaked up the oil and is starting to change color, about 5 min. Add the remaining 1/4 cup oil...

View full recipe at Fine Cooking