Aubergines Confit

An eggplant conserve probably seems a bit strange to those of us with a Western mind set. Moussaka, yes. Alia parmigiana, yes. But sweets? While we don’t think of eggplants as candidates for jam, they are a fruit, and preserving them in a rich sugar syrup has a long tradition in the Sephardic kitchen. To break the fast after Yom Kippur, Moroccan Jews in Essaouira serve baraniya, golden slices of fried eggplant dressed with sugar or half sugar and half honey, generously topped