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Melanzane a Funghetto

Serves 4 to 6 Entree vegetarian

Melanzane a Funghetto

Melanzane a Funghetto hails from the sun-drenched region of Campania, where eggplants and tomatoes ripen under the Mediterranean sun. Often served as a contorno, this dish is a staple in Italian home kitchens, embraced for its simplicity and depth of flavor. It captures the essence of casual Italian dining, with no need for elaborate presentation or fuss.

The dish should burst with the sweetness of cherry tomatoes and the earthiness of eggplant, all harmonized by the warmth of garlic and the fragrance of fresh basil. The olive oil ties these ingredients together, creating a rich, unctuous texture that coats the palate. Seasoned with a discerning pinch of sea salt, it's a true reflection of Campania's straightforward and generous approach to food.

Ingredients

  • 800 geggplant — cubed
  • 400 gcherry tomatoes — halved
  • 3 clovesgarlic — sliced
  • 4 tbspextra virgin olive oil
  • 1 handfulbasil leaves
  • to tastefine sea salt

Method

  1. Start by washing the 800 g of eggplant and 400 g of cherry tomatoes. Cut the eggplant into bite-sized cubes, ensuring they are roughly the same size for even cooking. Halve the cherry tomatoes. Peel and thinly slice the 3 cloves of garlic. Tear a handful of basil leaves into smaller pieces to release their aroma.
  2. In a large, heavy-bottomed skillet, heat 4 tbsp of extra virgin olive oil over medium heat. Add the sliced garlic and cook gently, stirring occasionally, until it becomes fragrant and golden, but not browned. This will infuse the oil with a rich garlic flavor, which is essential for the dish.
  3. Add the cubed eggplant to the skillet, stirring to coat them evenly in the garlic-infused oil. Cook the eggplant slowly, stirring occasionally, until they become soft and start to turn golden brown. This should take about 10 minutes, and the eggplant should have absorbed most of the oil, becoming tender and slightly caramelized.
  4. Once the eggplant is softened, add the halved cherry tomatoes to the skillet. Stir them in gently, allowing their juices to mingle with the eggplant. Continue to cook until the tomatoes start to break down and release their juices, creating a sauce that coats the eggplant. The tomatoes should be soft and slightly wilted, but still retain some shape.
  5. Tear the basil leaves over the eggplant and tomatoes, stirring them in just before serving. Taste the dish and add fine sea salt to your preference, enhancing the natural sweetness of the tomatoes and the richness of the eggplant. Serve the Melanzane a Funghetto warm, accompanied by good bread or polenta to soak up the flavorful juices.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

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