Eggplant Confit

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2 medium-sized eggplant, cut into 1/4-inch thick slices
1/4 cup extra virgin olive oil
4 garlic cloves, crushed
10 basil leaves, chopped into a fine julienne
sea salt and freshly ground black pepper to taste

Preheat oven to 325F.

Lay the eggplant slices on a sheet pan. Add olive oil and garlic. Season to taste. Toss to coat evenly. Cook eggplant in preheated oven for 1 hour, or until tender.

To serve, arrange slices on a platter and sprinkle with fresh basil. Pour pan juices over the eggplant. This dish can be served hot or cold. If served cold, add balsamic vinegar to taste.

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