Melanzane a Funghetto (Sautéed Eggplants and Tomatoes)

Melanzane a Funghetto in Neapolitan, or eggplants cooked in the style of small mushrooms, a quick side dish that’s simple, quick to prepare and so delicious! You can serve them as a side, or with pasta or as a topping with shaved Parmesan for crostini. Although the name of this recipe contains “funghetto” which means “mushroom” in Italian, it contains no mushroom at all, it means that when the eggplant chunks are sautéed they look like little mushrooms and have the texture of mushrooms.


800 g Eggplants, cut into inch chunks Sea salt 125 ml Olive oil 450 g Tomatoes, roughly chopped 2-4 Garlic cloves, finely chopped A few basil leaves, torn into smaller pieces

Toss eggplants and 1/2 teaspoon of sea salt in a colander over a bowl and stand for 30 minutes. Rinse in cold water and dry well with many paper towels.
In a large skillet, over medium high heat, heat the olive oil and add the eggplants. Sauté until the eggplants until they are softened and golden brown. This will take about 10 minutes. Add the garlic and stir until fragrant. Then add the tomatoes and some salt and pepper to your taste.
Stir and let cook uncovered for about 5-8 minutes to allow the tomatoes to break down a bit. Tear or slice the basil and stir through. Remove from heat and serve.

31 comments:

DEZMOND 2/1/25 13:09: Yep, funghetto in the title was defo confusing, a nice meal for the light start of the neue jahre. Hope it begun well for you.
Cooking Julia 2/1/25 13:49: A great dish that I keep in mind to cook next summer!
Tom 2/1/25 14:37: ...I will try this next summer. When my eggplant start bearing fruit we look for different way to enjoy them.
Lola Martínez 2/1/25 14:48: Me encanta un salteado tan sencillo, pero no simple, como siempre digo.
Te deseo un estupendo Año Nuevo.
Un beso.
Anne in the kitchen 2/1/25 15:21: I look at your eggplant recipes with sadness. I loved it for a long time, then developed violent allergic reactions when I ate it. This one looks so good!
Anonymous 2/1/25 16:02: Yum.
www.rsrue.blogspot.com
Nova Rio Redondo 2/1/25 16:04: I've strayed too far. Happy New Year. I'm from Indonesia
Carol @Comfort Spring Station 2/1/25 16:05: That looks so good. Yum!
eileeninmd 2/1/25 16:12: Hello Angie,
I would enjoy this recipe, I both eggplant and tomatoes. YUM
Take care, have a wonderful day!
Anonymous 2/1/25 18:13: Yummy -Christine cmlk79.blogspot.com
DeniseinVA 2/1/25 18:21: I wish I had a bowl of this right now. Looks delicious! Thanks for another great recipe, in fact for all the recipes you have shared. Wishing you A Very Happy New Year!
Eva Taylor 2/1/25 22:04: I can totally see where this dish gets its name, how clever. It looks so tasty, I wish I had some eggplant on hand to give this recipe a try. Happy New Year to you and your family.
roentare 2/1/25 22:29: Melanzane a Funghetto is such a classic Neapolitan dish, and your detailed explanation really brings out the essence of this beloved summer staple. The simplicity of eggplants, tomatoes, garlic, and basil coming together is just magic
Citu 2/1/25 23:56: Se ve rico y diferente. Gracias por la receta. Te mando un beso.
Lowcarb team member 3/1/25 00:07: A lovely dish, I do like eggplants/aubergines, thanks for the recipe suggestion.

All the best Jan
Brian's Home Blog 3/1/25 01:37: I would love to try that one, it looks so good.
My name is Erika. 3/1/25 02:52: This looks yummy. And like a delicious winter night meal.
Margaret D 3/1/25 05:36: That's nice, and a good combination.
Anonymous 3/1/25 05:42: I love any dish with aubergines!
Tandy | Lavender and Lime https://tandysinclair.com
Breathtaking 3/1/25 10:39: Hello Angie :)
What a fabulous combination of ingredients in this recipe, I like the basil and garlic, and tomatoes and aubergines mixed salad. Thank you for another good recipe Angie and my best wishes for the new year.
Sonjia.
David M. Gascoigne, 3/1/25 12:01: Eggplant, tomatoes and garlic - there’s a burst of flavour and goodness in this dish.
ellie 3/1/25 14:43: Such a beautiful dish! & I love egg plant!
Ivy's Closet 3/1/25 14:44: So colorful and inviting! Perfect for a January day here!
Caitlin'nMegan 3/1/25 14:45: So beautiful, savory and tastey!
Liz That Skinny Chick Can Bake 3/1/25 15:03: What a yummy side dish, Angie!! A good reason to put eggplant on my grocery list.
Christine 3/1/25 17:11: Yummy
Bill 3/1/25 21:11: I'll have to try this, we are always looking for new eggplant recipes.
David 4/1/25 07:03: Hi Angie, Apparently my better half and I are that tiny minority that can't stomach/just don't like eggplant. Eggplant is one of my most disliked veggies, right in line with bell peppers and pimentos. Your recipe is attractive to look at but after that, I'll pass. Take Care, Big Daddy Dave
sherry 4/1/25 09:12: I love eggplant which is weird cos i don't usually like textures like that! Hope your festive season was fab!
sherry
Veronica Lee 4/1/25 10:37: That looks amazing! 😋

Happy 2025, Angie!
Frank 4/1/25 19:04: A delicious dish I have all the time in the summer. Looks like you really nailed it! —Frank | Memorie di Angelina