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This Italian dish called melanzane a funghetto is my quick fix for a feel-good meal that just shouts summer. I love how fast it comes together—toss it as a cozy side or pile it on crunchy toast for lunch. It’s one of those things you’ll end up craving over and over because it’s so simple.
This one always makes me think of late summer with my family, picking the sweetest eggplants and sneaking bites right from the sizzling pan.
Tasty Ingredients
- Kosher salt: Brings out all the natural taste but won’t make things too salty
- Pepper: Adds a nice gentle kick and balances out flavors—fresh is best
- Eggplant: Ends up silky and rich—look for shiny and heavy ones for top results
- Olive oil: Makes every bite smooth, so pour in plenty and go for a mild one
- Garlic: Gives the whole meal a deep, tasty base flavor—grab heavy, fresh cloves
- Fresh basil: Tosses in a zesty, lemon-like lift—choose fragrant, healthy-looking leaves
- Dried oregano: Throws in an earthy, Italian vibe, which smells strong right out of the bag
- Plum tomatoes: These make a thick, rich sauce and barely any seeds—pick firm, bright red ones
Easy-to-Follow Steps
- Serve It Up:
- Spoon it hot as a tasty main or side, heap it on toast, or save leftovers cold—the sauce goes amazing on pasta, too
- Give It a Simmer:
- Leave everything open on the stove for five minutes more so the tomatoes get really saucy. Toss in torn basil just before you’re done, and add cheese if you want. It’s perfect as-is, too.
- Get the Sauce Going:
- Take off the lid and stir. When you smell that garlicky goodness, drop in tomatoes, oregano, some more salt and a pinch of pepper. Stir well so it all mixes together
- Let the Eggplant Go Soft:
- Let the eggplant cook untouched for five minutes. After it browns a bit, give it a stir, then pop a lid on to steam for five more minutes so it turns creamy
- Start with the Pan:
- Heat up olive oil in a big skillet on medium-high. Toss in the eggplant, sprinkle salt and pepper, and make sure it’s in one layer to brown up evenly
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Eggplant’s the highlight for me. Every summer my grandma would carry in loads from the garden, swearing it’s the golden color from browning that brings all the real magic.
Keep It Fresh
This stays great for three days in the fridge. Wrap it up tight so it stays flavorful and just warm it slowly on the stove with a splash of water if that sauce feels thick.
Swap Options
No plum tomatoes? Try swapping in Roma or cherry tomatoes, just chop them up. Out of basil? Fresh parsley or even some thyme totally works for a new spin.
Ideas for Serving
Load this eggplant tomato goodness on hearty, toasted bread for a quick bite or toss it on pasta with a bit of cheese for a weeknight win. It’s awesome with something grilled, like fish or chicken too.
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Old-School Italian Flair
This southern Italian favorite keeps things super simple. Its funny name comes from the eggplant chunks looking a lot like mushrooms after frying, making it extra comforting at home.
Common Questions
- → Is it okay to remove the eggplant skin?
Leaving the skin on gives a little extra bite, but peel it off if you want something softer.
- → Which tomatoes should I choose?
Go for plum tomatoes if you can find them, but honestly, any juicy, ripe tomato will work great in this pan-cooked mix.
- → Got tips for serving?
Scoop some as a side, pile it onto toast, or mix it straight into pasta for a simple meal.
- → Can you prep this ahead?
Yep, just make it when you have time and either let it come to room temp or warm it gently before eating.
- → What herbs go well here?
Basil is the classic choice, but feel free to toss in oregano or parsley for extra flavor.