Melanzane a Funghetto (Fried Eggplant in Tomato Sauce)

Ingredients

• 1 large eggplant ((or 2 small))
• 1 lb (450g) cherry tomatoes (cut in half)
• 2 whole garlic cloves (peeled)
• 1/4 cup (60ml) 60ml water
• Small handful fresh basil leaves
• Salt
• Olive oil
• Sunflower oil for frying ((or flavourless oil of choice))

Steps

1. 1

   Trim and cut the eggplant (1 large or 2 small) into medium sized cubes and place in a colander. Sprinkle the eggplant with salt and leave to drain for 30 minutes to 1 hour.

2. 2

   Squeeze out any excess liquid as best as you can with your hands then pat the eggplant dry with kitchen paper.

3. 3

   Heat 1 inch deep of sunflower oil (or frying oil of choice) in a medium sized pan. Once hot, fry the eggplant in batches until golden brown then set aside on a plate lined with kitchen paper to drain.

4. 4

   Add 2 tablespoons of olive oil to a pan and sauté the 2 whole garlic cloves until lightly golden.

5. 5

   Add 1lb or 450g of sliced cherry tomatoes and sauté until they start to break down. Add 1/4 cup (60ml) of water, a small handful of torn basil leaves and a good pinch of salt and pepper to the sauce, let it simmer for 10 minutes, don’t let the sauce dry out.

6. 6

   Add the eggplant to the sauce and let it simmer for another 5 minutes.

7. 7

   Remove the garlic before serving then serve warm or at room temperature.