Eggplant a funghettowith tomato and basil
Golden cubes of eggplant cooked separately and then combined with tomato, garlic, and basil create the Neapolitan side dish called a funghetto.
Eggplant a funghetto gets its name from the shape of the cooked cubes, not from the presence of mushrooms. The Neapolitan technique browns the eggplant before combining it with a short tomato and garlic sauce; basil is added at the end to preserve aroma and color without overpowering the vegetable.
Ingredients
Eggplant
Seasoning
Cooking
Sauce
Finishing
Preparation
Prepare the eggplant
Lightly salt the cubes for 10 minutes, dry very well, and set aside.
12 minutesBrown the cubes
Heat part of the olive oil and brown the eggplant in batches, without crowding, until soft and colored.
15 minutesMake the short sauce
Cook the garlic in the remaining olive oil without burning, add the tomato, and reduce for about 8 minutes.
10 minutesCombine and finish
Return the eggplant to the pan, gently mix for 2 minutes, adjust salt, and incorporate the basil off the heat.
3 minutes
Substitutions
Using canned peeled tomatoes would change the texture and moisture; use ripe fresh tomatoes to maintain this declared version.
Storage
Cool within two hours and store in a closed container under refrigeration. Can be served cold or reheated.
Approximate shelf life: Up to 3 days under refrigeration.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
