Eggplant a Funghetto

Eggplant a funghetto is a delicious side dish that is very popular in Italian cuisine, especially in southern Italy. Here is the traditional recipe with a personal touch.

Ingredients

• 2 medium eggplants
• 400 g peeled tomatoes
• 2 garlic cloves
• Fresh basil (a few leaves)
• Extra virgin olive oil (to taste)
• Salt (to taste)
• Chili pepper (optional for a spicy version)

Preparation

1. Wash the eggplants thoroughly and cut them into cubes. If you like, you can leave the skin on for taste and for extra fiber.
2. Place the cubes in a colander, sprinkle them with a little salt and let them rest for about 30 minutes. This process helps remove the bitterness from the eggplants and makes them lose their vegetable water.
3. Meanwhile, prepare the peeled tomatoes: if they are whole, crush them with your hands or chop them coarsely.
4. In a large skillet, heat the extra virgin olive oil and brown the garlic cloves in it. If you like chili, you can add some along with the garlic.
5. Add the drained and rinsed eggplant cubes (to remove excess salt) and sauté over high heat for a few minutes, stirring often.
6. When the eggplants have taken on color, add the peeled tomatoes, lower the heat and cover the pan. Let cook for about 20-25 minutes, until the eggplants are soft and the sauce has thickened.
7. Adjust the salt and add the fresh basil leaves torn by hand to keep their aroma intact. Stir gently and let it flavor for a few more minutes.
8. Serve the eggplant a funghetto hot, as a side dish, or even cold, perhaps on a bruschetta.

Trivia

The term “a funghetto” comes from the fact that the eggplants are cut into pieces that resemble mushrooms and are cooked similarly to how trifolati mushrooms are prepared. In addition, their finished appearance is similar to that of a mushroom ragù, although it does not contain any.

If you want to add a crunchy note to the dish, you can sprinkle the eggplants with toasted breadcrumbs before serving. Enjoy your meal!