Melanzane a funghetto

snacks
Melanzane a funghetto

Ingredients

serves 2
  • 3 tbsp extra virgin olive oil
  • 1 large aubergine, chopped
  • ½ onion, finely chopped
  • 1 garlic clove, minced
  • 200g baby plum tomatoes
  • ¼ tsp sea salt, to taste
  • Ground black pepper, to taste
  • 3 tbsp water
  • Small handful fresh basil leaves

Directions

Cooking mode
  1. In a large pan, heat 2 tbsp olive oil over medium heat. Add the aubergine and cook for 5 minutes, until golden brown.
  2. Add the onion, garlic and the remaining 1 tbsp olive oil. Cook for 5 minutes, until softened.
  3. Stir in the tomatoes and season with sea salt and black pepper. Add a few tbsp water, cover and simmer for 15–20 minutes.
  4. Stir in a few fresh basil leaves and serve with extra basil for garnish. Serve with crusty bread, salad, polenta or alongside butter beans or grilled tofu.
Baker Beanie Author

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