Eggplants al funghetto are a delicious and flavorful side dish of Italian cuisine, particularly widespread in the Campania region. The eggplants are cut into cubes and sautéed in a pan together with tomatoes, garlic and olive oil until they become soft and golden. You can add chopped parsley for a touch of freshness. This dish is perfect served hot as a side dish or as a main course, and can be accompanied by meat or fish.
Thoroughly wash the eggplants, dry them, remove the stem, and cut them first into slices about 2-3 centimeters thick and then into cubes.
Place the cubes in a colander, sprinkle them with a pinch of salt, cover them with a plate, place a weight on top and let the eggplants rest under pressure for half an hour so they lose their bitter water.
Then pat the eggplants dry with kitchen paper and put them in a suitably sized saucepan in which you have already lightly browned the chopped garlic cloves with the oil.
Let them infuse flavor in the sauté for 4-5 minutes over moderate heat, stirring continuously; then add the tomatoes, peeled, seeded and broken up, and continue cooking for about 20 minutes over very low heat with the lid on, taking care to shake the pan from time to time to make sure the preparation does not stick to the bottom.
However, avoid stirring the eggplants any further as they might fall apart.
At the end, adjust the salt and sprinkle the eggplants with a generous grinding of pepper and, if desired, with chopped parsley.
Serve them hot or warm.
Frying pan
Eggplants al funghetto can be stored in the refrigerator for 2-3 days.
This dish is typical of Neapolitan cuisine and can be served as a side dish or as a main course.
Italia, Campania
| Energy (kcal) | 22.61 |
| Carbohydrates (g) | 2.94 |
| of which Sugars (g) | 2.92 |
| Fat (g) | 0.19 |
| of which Saturates (g) | 0.03 |
| Protein (g) | 1.2 |
| Fiber (g) | 2.59 |
| Sale (g) | 0.02 |
