Enjoy the flavors of summer anytime of the year with Melanzane a Funghetto. This classic dish is easy to make and full of bold Mediterranean flavors. Melt-in-your-mouth eggplant, sweet tomatoes, and fragrant basil come together in a dish perfect for pairing with crusty bread or serving alongside your favorite main course.

STEP 1

Cut the eggplant into medium or large cubes, for consistent frying.

STEP 2

Heat a generous amount of peanut oil in a deep frying pan over medium heat. Once the oil is hot, fry the eggplant cubes in batches, being careful not to overcrowd the pan. Fry until golden brown and tender, about 5-7 minutes per batch. Transfer the fried eggplant to a plate lined with paper towels to drain excess oil and set aside.

STEP 3

In a large frying pan, heat olive oil over medium heat. Add the chopped chili pepper and garlic. Sauté for 2-3 minutes, stirring occasionally, until the garlic becomes fragrant and lightly golden. Be careful not to burn the garlic.

STEP 4

Stir in the sliced tomatoes, allowing them to soften and release their juices.

STEP 5

Add the fried eggplant to the tomato mixture and season with salt to taste. Stir gently to ensure the eggplant is fully coated in the sauce without breaking apart. Toss in plenty of fresh basil and mix everything together.

STEP 6

Remove the pan from the heat and let the dish rest for a few minutes. Serve warm with fresh crusty bread.

Serve with a glass of Gratsi White! Simple yet delicious, Melanzane a Funghetto is a true celebration of Italian flavors. Buon Appetito!