Eggplant Funghetto

Directions

1. Salt the cubed eggplants and let drain in a colander for 1 hour. Rinse and pat dry thoroughly.
2. Heat peanut oil and fry the eggplant cubes until golden. Drain on paper towels.
3. In another pan, sauté the garlic in olive oil, then add the diced tomatoes, salt, and pepper. Simmer for 15–20 minutes.
4. Return the fried eggplant to the pan with the sauce and cook together for 5 minutes.
5. Garnish with chopped basil and serve warm or at room temperature.

Suggestions from Lucia

• Use a mix of red and yellow tomatoes for a more colorful presentation.
• This dish is perfect over toasted bread as a bruschetta topping.
• Great chilled too—serve with couscous or grain salads in summer.

History of this Dish

Eggplant Funghetto, or Melanzane a funghetto, is a beloved Neapolitan side dish. The name funghetto comes from the appearance of the cubed eggplant, which resembles small mushrooms. It showcases the essence of Southern Italian cooking: simple, seasonal vegetables enhanced with garlic, oil, and fresh herbs, traditionally served alongside meat or pasta or even as an antipasto.