Melanzane al Funghetto

I love simplicity, specially when I am cooking our daily dinner I love things things that are healthy but do not require hours of preparing.

This dish we eat often when the melanzane’s or eggplant are cheap.

I use about 2 melanzane’s about 4 tablespoons of oil, 2 cloves of garlic, 2 cans of peeled tomato’s, salt, pepper and basil.

Cut the melanzane in dice size pieces, cover them with some salt and let them stand for an hour or so. Rinse

In a big pan fry the melanzane with the garlic in the olive oil. When they start to get some color, after 10 minutes normally, add the cans of peeled tomato and let the lot simmer for another half an hour. Stirring it occasionally. At the end add some fresh basil leaves and salt and pepper to taste.

Serve hot with fresh bread.

Written by Jyothi Muscetta

a healer, an intuitive, a wife, a mother, a lover, a cook, a baker, a reader, a garderner, a crafter, a creative thinker and a traveler.

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