Eggplant with Tomato Sauce (Melanzane a Funghetto)
A classic Campanian dish, eggplant with tomato sauce features fried eggplant and plum tomatoes, perfect for pasta or as a side.
This dish exemplifies the simplicity yet complexity of Campanian cuisine. The tender eggplant balances beautifully with the robust flavor of fresh tomatoes, enhanced by basil and garlic. While using peanut oil might seem unconventional, it adds an interesting texture that sets this recipe apart from traditional methods.
Instructions
- 1
Wash and cube the plum tomatoes. In a pan, add plenty of oil and two cloves of garlic; let it infuse for a few minutes before adding the tomatoes and cooking over low heat for about 20-25 minutes.
- 2
Wash and trim the eggplant, then cut into 2cm cubes. Heat peanut oil in a saucepan to 170°F; fry the eggplant in small batches until golden brown.
- 3
Drain the fried eggplant on paper towels. Once the tomato sauce is ready, remove the garlic cloves and season with salt and pepper before letting it cool.
- 4
Add the cooled sauce to the drained eggplant and mix gently. Finish by adding chopped basil and serve as a side or over pasta.
Ago's Notes
- Adjust the salt according to the salt content of the canned tomatoes.
Each ingredient in this recipe—from the soft fried eggplant to the intense plum tomatoes—contributes to a harmonious blend of flavors typical of Campanian cooking. Savor every bite as a testament to the tradition of simple yet profound culinary artistry.
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