Photograph of the finished Melanzane a funghetto

Italy · Cà tím xào kiểu nấm Napoli

Melanzane a funghetto

35 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Eggplant Eggplant 1.8 kg
  • Photograph of Tomato Tomato 8
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Olive oil Olive oil 200 ml
  • Photograph of Italian basil Italian basil 100 g
  • Photograph of Dried chillies Dried chillies 24 g
  • Photograph of Salt Salt 24 g
  • Photograph of Caper buds Caper buds 80 g

Method

  1. 1 Cut the eggplant into 2 cm cubes, not slices; the cube is what the word "funghetto" means.
  2. 2 Toss with salt for 20 minutes, then wring out and pat dry completely.
  3. 3 Sauté the eggplant cubes in hot olive oil over high heat for 8 minutes without stirring constantly.
  4. 4 Let each side brown before flipping; flipping constantly will cause the eggplant to release water and become mushy.
  5. 5 Add sliced garlic, dried chili peppers, and sliced tomatoes, then stir-fry for 4 minutes.
  6. 6 Mix the capers and torn basil leaves separately on the stovetop and let cool until warm before serving.
Start cooking