More cooking from the CSA box: slow-roasted veggies? Oven-poached veggies? Veggie confit?

Yeah, I am not sure what to call this one, y'all. Here's what I did; maybe YOU can figure it out!

I wanted to slow-roast some of the CSA tomatoes in a bunch of olive oil based on this recipe by my lovely pal Kim. So I cut a bunch of tomatoes into wedges and tossed them in a baking pan along with some unpeeled garlic cloves, and then I thought, "Hey! I bet those little ichiban eggplants from the CSA would work a treat in here, too!" So I tossed those in as well (some of them were whole because they were just finger-sized, and others were cut into chunks).

I could have left it there but you all know me; I can never leave well enough alone. So I chopped up a medium-sized zucchini and popped that in the pan as well. Then I tore in some fresh basil (from the CSA), drizzled over quite a lot of extra-virgin olive oil (REALLY a lot -- I didn't cover the veggies entirely or anything but I definitely covered the bottom of the pan), shook on a few glugs of balsamic vinegar, sprinkled the lot with kosher salt and freshly ground pepper and popped it into the oven, uncovered, at 300 degrees F. The total cooking time was about 90 minutes, and I gave it a stir every half-hour or so.

Oh DUDES. This is one of the most delicious things I've ever made, I'm not kidding. After it came out of the oven I took a spoon and squished the garlic cloves so the smooshy garlic goodness squooshed out of the paper (which I threw away). I let it cool a bit and then spooned some into a bowl, scooping up great gobs of it with thick slices of peasant bread (from that bread book I can't stop talking about). HEAVEN, people. Absolute heaven.

This is going to be my lunch every single day until I've eaten it all. And possibly my breakfast, as well. It's THAT good.

But I still don't know what to call it!