Melanzane a funghetto

Sautéed eggplant

Preparation info

  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in

Popes, Peasants and Shepherds

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

  • About

The name, a funghetto, or “mushroom style,” came about because eggplant cooked this way has a mushroomlike taste.

Ingredients

  • 2 long, firm large eggplants
  • 2 garlic cloves
  • scant 1 cup (

Method

Trim away the green tip from each eggplant. Finely dice the eggplants and put them in a nonstick skillet without adding fat. Stir over medium heat until wilted.

Meanwhile, crush the garlic cloves and put them in a pan with the oil. Sauté over medium heat for about 3 minutes. When the garlic begins to color, add the eggplants, season with salt and pepper, and sauté for a few minutes, or