How to make Pan Sautéed Eggplants. ‘Melanzane a Funghetto’ means eggplants in the style of small mushrooms, because the same technique used for sauteing mushrooms is used here. It is no secret that Italians like simple food. The true secret is in using the best tasting, fresh, ripe vegetables. Buy some ripe Japanese eggplants in the summer season: when eggplants are in season they are firm, the skin is shiny, and they are not bitter. Simply chop them, drop them in the pan with some garlic and olive oil, and enjoy the true taste of fresh eggplant. Serve simply as a side (contorno) to any dish of meat or fish.
2 lb (1 kg) “Japanese” eggplant
2 – 3 tablespoons extra-virgin olive oil
2 garlic clove, chopped
pinch of crushed hot red chili pepper
2 tablespoons Italian parsley, chopped
Chop the eggplant in large chunks
In a skillet over medium heat, place the olive oil and garlic.
Add a pinch of crushed red pepper.
When the oil is hot drop the eggplant. Don’t let the garlic color.
Stir occasionally. Cook for about 10 minutes, until the eggplant is thoroughly cooked but still firm.
Add the parsley and serve warm or lukewarm.