Eggplant with Tomato Sauce (Melanzane a Funghetto)
A Campanian side dish of fried eggplant cubes with fresh tomatoes, garlic and basil, also ideal as a pasta sauce.
Melanzane a funghetto is a Campanian side dish named for eggplant cubes that resemble small mushrooms. Frying the eggplant separately before folding it into fresh tomato sauce with garlic and basil keeps the pieces tender yet distinct.
Instructions
- 1
Wash the vine tomatoes and cut them into cubes. Add a generous drizzle of extra-virgin olive oil and the garlic cloves to a skillet and let the garlic flavor the oil. Add the tomatoes and cook over low heat for 20–25 minutes.
25 min
- 2
Wash and trim the eggplant, then cut it into cubes about 2 cm (3/4 inch) across. Heat the peanut oil in a heavy pot to 338 °F and fry the eggplant in small batches.
- 3
When the cubes are well browned, lift them out with a slotted spoon and drain on frying paper or paper towels. Remove the garlic cloves from the finished tomato sauce.
- 4
Season the sauce with salt and black pepper and let it cool, then add the fried eggplant.
- 5
Add the torn basil leaves and mix gently before serving.
Ago's Notes
- Cut the eggplant into even 2 cm (3/4 inch) cubes and fry only a few at a time so the oil stays close to 338 °F.
- For drier eggplant, salt the cubes and leave them in a colander for a few hours, then dry them thoroughly before frying.
- Cool the tomato sauce before adding the eggplant so the fried cubes hold their texture better.
- Refrigerate melanzane a funghetto for a couple of days. You can freeze it after cooking.
- Check labels when avoiding gluten cross-contact; peanut oil requires care for anyone with a peanut allergy.
Serve it as a side dish or use it as a sauce for pasta.
How much of a capolavoro is this?
Share your opinion. Ago will say it the Italian way.
Pick a hand and tell Ago what you think.
Related Recipes
Eggplant Caponata with Cocoa Sauce
A Sicilian sweet-and-sour side dish with eggplant, bell pepper, olives, capers and a bitter cocoa sauce.
Italian Oven-Roasted Potatoes
Peeled yellow potatoes are parboiled, seasoned with thyme, rosemary, garlic, and olive oil, then roasted until crisp and golden.
Fried Caprese
Crisp, airy batter encloses juicy tomato, milky mozzarella, basil and oregano in these golden Italian Caprese sandwiches.