Eggplant with Tomato Sauce (Melanzane a Funghetto)
Eggplant with tomato sauce is a classic and delicious dish from the Campania region, made with fried eggplant and plum tomatoes, also great for pasta sauce.
Eggplant with tomato sauce is a dish that embodies the essence of Campanian cuisine: simple, yet never boring. The balance between the softness of the fried eggplant, the intense flavor of the plum tomatoes, and the fresh aroma of basil creates a symphony of flavors that blend perfectly. The use of peanut oil, unfortunately, adds a unique texture, making the dish suitable for those seeking a side dish that stands out.
Instructions
- 1
To prepare the eggplant with tomato sauce, first wash the plum tomatoes and cut them into cubes. In a pan, add a generous amount of oil and two cloves of garlic, let it infuse, add the tomatoes, and cook over low heat for about 20/25 minutes.
- 2
Wash and trim the eggplant. Cut the eggplant into cubes of about 2cm. In a saucepan, heat the peanut oil; when it reaches 170°F, fry the eggplant a little at a time.
- 3
Once golden brown, drain them carefully on paper towels. Once the sauce is ready, you can remove the cloves of garlic.
- 4
Salt and pepper, and let the sauce cool. Finally, add the eggplant to the sauce.
- 5
Flavor with chopped basil and gently mix. The eggplant with tomato sauce is ready to be enjoyed.
Ago's Notes
- Adjust the salt according to the salt content of the canned tomatoes.
Explore this recipe with the awareness that every ingredient, from the eggplant to the basil, contributes to this balance of flavors that makes the combination unique. Enjoy each bite as if it were the culmination of a tradition that appreciates the simplicity and depth of good food.
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