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Melanzane a funghetto is what they call this sautéed eggplant with tomatoes in Italy and to me it's summer in every bite. I whip this up when I want something simple and good, either as a quick side or piled on warm bread. It comes together fast—you'll end up making it over and over.
I always think of my family’s late August dinners. The eggplants were at their best, and we'd always sneak bites straight from the frying pan.
Easy Ingredients
- Pepper: bumps up the flavor with gentle heat—freshly cracked is best
- Kosher salt: brings all the flavors into focus without making things too salty
- Fresh basil: adds zip and brightness—pick the shiniest leaves you can
- Dried oregano: puts a little Italian earthiness in the mix—make sure it smells strong
- Eggplant: turns rich and soft, soaking up everything—pick one that’s shiny and feels heavy for its size
- Garlic: holds down the flavor—pick big, heavy cloves without green sprouts
- Plum tomatoes: cook down to a thick sauce and don’t have lots of seeds—pick them firm but ripe
- Olive oil: makes it extra silky—use a generous splash and pick a smooth-tasting version
Simple How-To Guide
- Dive In and Serve:
- Dig in hot for a side, light main, or stacked on toasted bread. Spoon leftover sauce onto pasta or try it cold for lunch the next day—still great.
- Let It Simmer:
- Stir it all up and let it cook for five minutes, no lid. Tomatoes start breaking down into a soft mix. Toss in torn basil right at the end and switch off the heat. Cheese on top is tasty, but not a must.
- Lay the Foundation:
- Oil goes in a big pan on medium-high. When it’s shiny and loose, add eggplant and toss so it gets slick, then season with salt and pepper. Spread everything into one even layer to sear.
- Soften Things Up:
- Let eggplant sit about five minutes, stir here and there so it browns but doesn’t stick. Then put a lid on for five more so it steams and gets really soft.
- Mix in the Good Stuff:
- Uncover and mix. Oil bubbles back up. Drop in chopped garlic, cook until you can smell it, then scatter in tomatoes, oregano, more salt, and pepper. Blend really well so it all gets cozy.
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The eggplant is my favorite because it always reminds me of how my grandmother cooked in summertime. She’d haul in heaps fresh from the garden and said the real secret was getting those cubes golden and chewy before anything else.
How to Store
Pop any leftovers in the fridge for three days—make sure it’s sealed up tight so none of the aroma gets lost. Warm gently on the stove with a splash of water to loosen up the tomato sauce.
Switch-It-Up Ideas
No plum tomatoes? Cherry or Roma types chopped work just as well. If you’re out of basil, swap in parsley or throw in some thyme for a little twist.
Tasty Ways to Eat
Pile this mix on thickly sliced toast for super easy bruschetta or toss it hot with pasta and shower on some cheese for a speedy meal. It’s great next to grilled fish or chicken, too.
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Deep Italian Traditions
This way of cooking eggplant, melanzane a funghetto, is real classic comfort from southern Italy. The name’s because diced eggplant ends up looking kind of like mushrooms once fried up. There’s something cozy and old-school about it in any Italian kitchen.
Common Questions
- → Do I need to take the eggplant skin off first?
Leaving the skin on gives a bit more bite, but ya know, peel it off if that's what you like.
- → Which tomatoes are best to throw in?
Plum tomatoes are a solid pick, but honestly, any tomato that's ripe and tastes good will do fine.
- → How should I enjoy this dish?
Dig in as a veggie side, pile some on crunchy toast, or mix into pasta and call it a meal.
- → Can I make it early?
Totally! Make it ahead, then serve it chilled or reheat gently before serving.
- → What other herbs can I add in?
Basil is classic, but tossing in a little parsley or oregano makes it pop, too.