Melanzane a Funghetto (Neapolitan Eggplant with Tomato)

Ingredients

• •2 lb eggplant, cut into 1-inch cubes
• •1/3 cup olive oil
• •3 cloves garlic, minced
• •2 cups crushed tomatoes
• •1/2 cup fresh basil leaves
• •1 tsp salt
• •1/4 tsp black pepper

Directions

1. 1Salt the eggplant lightly and let it stand for 10 minutes, then blot dry.
2. 2Heat half the olive oil and brown the eggplant in batches.
3. 3Add remaining oil and garlic to the skillet and cook for 30 seconds.
4. 4Add crushed tomatoes, salt, and black pepper and simmer for 8 minutes.
5. 5Return eggplant and cook 5 minutes until tender.
6. 6Fold in basil and serve warm or room temperature.

💡 Brown the eggplant in batches so the cubes caramelize instead of steaming.

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