“Funghetto” Fried Eggplants (Melanzane a Funghetto or Mulignane a Fungitiello in Neapolitan dialect – “Mushroom Style” Fried Eggplant), is a typical Neapolitan starter or side dish.
These Fried Eggplants can be used as a starter, side dish or to season pasta, but they are also delicious on pizza or to stuff your panino, together with some mozzarella cheese.
Wash the eggplants, clean them from the edges and cut them into cubes.
Fry the eggplants in a pan with plenty of olive oil.
Lift the eggplants with a slotted spoon and set them aside.
Meanwhile wash the tomatoes and cut in half.
Fry a clove of garlic in the same pan where you fried the eggplants.
Once the garlic has browned, remove it and add the tomatoes and basil. Add the salt and cook for about 10 minutes.
Then add the fried eggplants and let them cook for a few minutes.
Serve the fried diced eggplants adding some fresh basil.
The tomatoes must remain quite firm and whole, it must not become a liquid sauce.
For light cooking, not fried, you can cook the eggplants in a pan with water and a dash of white wine. Halfway through cooking, add the tomatoes, salt and basil.
It is possible to keep the eggplants for 2-3 days in a fridge.