Fried Eggplant with Tomato and Basil
Strolling through my garden is always exciting this time of year with the delicious myriad of summer’s finest vegetables growing so happily in the fertile lands. This morning when I came upon some eggplants and tomatoes that were at their best, I was inspired to share this recipe for fried eggplant with tomato and basil (melanzane al funghetto), a vegetable side dish made in homes all over the Campania region, that utilizes these vegetables scrumptiously.
Melanzane al funghetto is typically served as a vegetable side dish to perfectly compliment roasted or grilled meats, poultry, and fish dishes. Otherwise, it’s used as a condiment to toss with any short tubular pasta shapes, such as penne or ziti, for a first course meal, or as an ingredient in many other traditional dishes of the Campania region. It’s also delicious spooned over good crusty slices of rustic bread for a light summery meal or snack.
