This simple Neapolitan dish is so versatile! Use it as a contorno or side, or put it between some bread for the perfect panini.
Melanzane FunghettoPrint This
- 2 or 3 eggplants or melanzane, cubed
- 8-10 cherry tomatoes, quartered
- Extra-Virgin Olive Oil for frying
- 2 cloves garlic, crushed
- Fresh basil, QB
- Salt, QB
First, prepare the tomato sauce: In a large frying pan or pot, on medium heat, heat three tablespoons of Extra-Virgin olive oil. When it starts to shimmer, throw in the crushed garlic and saute for a minute or two. Add in the quartered tomatoes and sprinkle with salt and a few leaves of basil, and let that cook down for about 5-10 minutes.
Pour about 1 inch (2.5cm) of Extra-Virgin Olive Oil into another frying pan, and when it’s hot, add the cubed eggplant and fry it in small batches. When the eggplant turns golden, remove from the oil and place onto a plate with a towel. Add some salt, then mix the eggplant into the tomato sauce.