Melanzane a funghetto

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.