Italian cuisine · Vegetable Dishes

Melanzane a Funghetto

Neapolitan eggplant cubes, briefly fried and braised in tomato with garlic and basil.

Ingredients · for 4 servings

• 1 kg small eggplants
• 400 g cherry tomatoes
• 3 cloves garlic
• 1 bunch basil
• 1 pinch chili flakes
• 6 tbsp olive oil
• Salt, pepper

Instructions

1. Wash the eggplants, remove the stems, and cut the flesh with skin on into even 2 cm cubes — the name comes from their mushroom-like shape.
2. Mix the cubes with 1 tsp salt, let drain in a colander for 20 min, then pat dry well so they don't release water while frying.
3. Heat 4 tbsp olive oil until very hot in a wide pan and fry the eggplant in batches for 5–6 min until golden brown all over; remove and set aside.
4. Add the remaining oil to the pan and let the sliced garlic and chili flakes infuse over low heat for 1 min without letting the garlic brown.
5. Add the halved cherry tomatoes and simmer uncovered for 8–10 min until they break down and form a short, glossy sauce, then fold in the eggplant and braise together for 5 min more.
6. Season with salt and pepper, stir in plenty of torn basil, and serve warm as a side dish or with bread as a main course.