Italian Sautéed Eggplant

Italian sautéed eggplants, also known as melanzane al funghetto is a delicious dish made with simple ingredients like eggplant, tomatoes, garlic, and basil. It's packed with Mediterranean flavors and perfect to serve as a side, topping, or condiment for pasta.

📝 Ingredients

• 1 1/2 lb eggplant (cut into 1/2-inch cubes)
• 1 1/2 cups cherry tomatoes (halved)
• 1-2 cloves garlic (peeled)
• extra virgin olive oil (as needed)
• fresh basil leaves
• salt & pepper (to taste)

👨‍🍳 Instructions

1. 1Place the eggplant cubes in a large colander inside a bowl and sprinkle with salt.
2. 2Place a heavy dish on top and let them rest for about 1 hour.
3. 3After 1 hour, rinse the eggplant with cold water. Pat dry them with kitchen paper towels to remove excess moisture.
4. 4In a sauté pan, heat plenty of extra virgin olive oil over medium heat.
5. 5Add the eggplant cubes and sauté for 15 minutes or until they’re tender and slightly golden brown.
6. 6Remove the sautéed eggplant and drain the excess oil as much as possible.
7. 7In the same pan, sauté the garlic cloves with a bit of oil for 1-2 minutes or until nicely golden.
8. 8Add the tomatoes and season with a pinch of salt and black pepper. Cook stirring constantly for 3 minutes over medium-high heat or until you see the tomatoes start to release their juices.
9. 9Return the eggplant to the pan and add fresh basil leaves tearing them with your hands.
10. 10Mix well and cook for another 2 or 3 minutes stirring constantly. Adjust seasonings to taste and turn off the heat.
11. 11Serve warm (not hot!) or at room temperature.