Melanzane a Funghetto (Neapolitan Eggplant with Tomatoes)
Melanzane a Funghetto is a traditional Neapolitan eggplant recipe made with tender eggplant, ripe tomatoes, garlic, fresh basil, and extra virgin olive oil. This simple, rustic Italian side dish is full of authentic Mediterranean flavor and can be served with crusty bread, grilled meats, or tossed with pasta for an easy meal.
Ingredients
- 2 medium zebra peeled eggplants (about 2 pounds), cut into 1-inch cubes
- 1/3 cup extra virgin olive oil (plus more if needed)
- 3 cloves garlic, minced
- 1 1/2 lb. ripe Roma or San Marzano tomatoes, diced (or one 28-ounce can whole San Marzano tomatoes, crushed by hand)
- 8-10 leaves fresh basil torn
- 1 tsp red pepper flakes (optional)
- salt and pepper to taste
Instructions
Prepare the eggplant
Cut the eggplant into 1-inch cubes. If your eggplant is very mature or bitter, sprinkle it with salt and let it sit in a colander for 30 minutes. Rinse and pat dry.Brown the eggplant
Heat the olive oil in a large skillet over medium-high heat.Add the eggplant in a single layer and cook for about 10–12 minutes, stirring occasionally, until browned and tender. If the pan becomes dry, drizzle in a little more olive oil.Build the sauce
Reduce the heat to medium.Add the garlic and cook for about 30 seconds until fragrant.Stir in the tomatoes, salt, black pepper, and red pepper flakes if using.Simmer for 12–15 minutes, stirring occasionally, until the tomatoes break down and coat the eggplant.Finish
Turn off the heat and stir in the fresh basil.Taste and adjust the seasoning.Serve warm or at room temperature with crusty Italian bread, grilled meat, or spooned over pasta.