Italian Sautéed Eggplant

Ingredients

• 680 g (1½ lb)aubergine, cut into 1.3 cm (½-inch) cubes
• 225 g (1½ cups)cherry tomatoes, halved
• 1–2 clovesgarlic, peeled
• As neededextra-virgin olive oil
• To tastefresh basil leaves
• To tastesalt and black pepper

Instructions

1. 1

   Salt the aubergine

   Put the aubergine cubes in a large colander set inside a bowl and sprinkle them with salt.

2. 2

   Leave to rest

   Set a heavy dish on top of the aubergine and leave it to rest for about 1 hour.

3. 3

   Rinse and dry

   After 1 hour, rinse the aubergine with cold water. Pat it dry with kitchen paper to remove excess moisture.

4. 4

   Heat the oil

   Pour a generous amount of extra-virgin olive oil into a sauté pan and heat over a medium heat.

5. 5

   Sauté the aubergine

   Add the aubergine cubes and sauté for 15 minutes, or until tender and lightly golden.

6. 6

   Drain the aubergine

   Take the aubergine out of the pan and drain away as much excess oil as possible.

7. 7

   Cook the garlic

   In the same pan, sauté the garlic cloves in a little oil for 1–2 minutes, until nicely golden.

8. 8

   Add the tomatoes

   Add the tomatoes and season with a pinch of salt and black pepper. Cook over a medium-high heat, stirring constantly, for 3 minutes or until the tomatoes begin to release their juices.

9. 9

   Return the aubergine

   Put the aubergine back in the pan and tear the fresh basil leaves in by hand.

10. 10

    Finish cooking

    Mix well and cook for another 2–3 minutes, stirring constantly. Adjust the seasoning to taste, then turn off the heat.

11. 11

    Serve warm

    Serve warm, rather than piping hot, or let the dish come to room temperature.

What is melanzane al funghetto?

Melanzane al funghetto is an Italian preparation of aubergine, commonly associated with the cuisine of Naples and southern Italy. Its name refers to the small, browned pieces of aubergine, which are cooked until tender and served with tomatoes and herbs.

This version builds flavour in one pan: the aubergine is sautéed first, then garlic and tomatoes make a light, juicy dressing. Basil added at the end keeps its aroma fresh.

Nutrition and macros by portion

The nutrition label shows one serving as written: 147 calories, 2g protein, 13g carbs, 11g fat.

The aubergine and tomatoes provide most of the carbohydrates, while the olive oil supplies most of the fat; the dish contains little protein. Balance a serving with a protein-rich main such as beans, fish or chicken.

Why salt the aubergine?

Resting the salted cubes under a weight draws out some moisture before they go into the pan. The recipe calls for about 1 hour, so allow for that resting time even though the stated total time is 30 minutes.

Rinsing removes excess salt, and thorough drying helps the aubergine sauté rather than steam when it meets the hot oil.

Choosing and preparing the ingredients

Aubergine: Cut it into even 1.3 cm cubes so the pieces cook at a similar pace. Dry them well after rinsing.

Tomatoes: Halved cherry tomatoes soften quickly and release their juices in the pan. Add them only after the garlic has turned golden.

Basil: Tear the leaves by hand and add them near the end of cooking. This gives the dish a fresh herbal finish.

Getting the aubergine tender and golden

Cook the cubes for 15 minutes over a medium heat, checking for tenderness and light browning. Stir and turn them as they cook so more sides make contact with the pan.

Aubergine absorbs oil readily, so use enough to sauté it but drain off the excess before preparing the tomatoes. If the pan is crowded, cook in batches to help the pieces brown.

Timing the garlic and tomatoes

After removing the aubergine, sauté the garlic in a little oil for 1–2 minutes, stopping once it is golden. Keep an eye on it, as garlic can turn bitter if it gets too dark.

Cook the tomatoes for 3 minutes over a medium-high heat, stirring constantly, until they start to release their juices. Return the aubergine and cook everything together for another 2–3 minutes.

When to serve it

The recipe suggests serving the dish warm rather than piping hot, or at room temperature. This makes it practical to prepare ahead while keeping its soft, saucy texture.

Serve it alongside grilled fish or meat, spoon it over pasta, or use it as a topping for toasted bread. It also works as part of a spread of Italian-style vegetable sides.

Recipe notes & tips

• Cut the aubergine into evenly sized cubes for more consistent cooking.
• Dry the rinsed aubergine thoroughly before adding it to the pan.
• Use a wide sauté pan and cook the aubergine in batches if needed.
• Drain the cooked aubergine well to avoid an oily finished dish.
• Keep the garlic moving in the pan and remove it from the heat once golden.
• Taste for salt and pepper after the aubergine and tomatoes have been combined.

Variations

• Add chilli: Include a pinch of dried chilli with the garlic for gentle heat.
• Use larger tomatoes: Chop ripe tomatoes into small pieces if cherry tomatoes are unavailable.
• Finish with parsley: Add a little chopped parsley alongside the basil for a different herbal note.
• Serve on toast: Spoon the aubergine and tomato mixture over toasted bread as a topping.
• Make it a pasta sauce: Toss the finished mixture through cooked pasta with a splash of pasta water.

Common mistakes to avoid

• Skipping the drying step: Wet aubergine can steam rather than brown; pat the cubes dry well.
• Crowding the pan: The aubergine may cook unevenly; sauté it in batches if necessary.
• Over-browning the garlic: Dark garlic can taste bitter; take it out of the pan once golden.
• Cooking the tomatoes too long: They can lose their fresh, juicy texture; stop when they begin releasing their juices.
• Serving it piping hot: The method calls for warm or room-temperature serving; let it stand briefly before serving.

How to store

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan over a low heat, or bring to room temperature before serving.

Frequently asked questions