Stewed eggplant recipe - melanzane a fungetiello - neapolitan stewed eggplant
Recipe by Rosa Lanzillotti
4 1/2 pounds eggplant
Olive oil for frying
Parsley or basil, minced
10 ripe plum tomatoes, blanched, peeled and chopped.
1/4 pound black Gaeta olives (you will likely want mild olives here)
2 tablespoons capers, rinsed
1 clove garlic, minced
Salt
Prep. Time → 1h min
Cook Time → 1h min
1. Dice the eggplant, salt it, and let it sit for an hour, then rinse the pieces and pat them dry. Fry them, about a third at a time, in hot oil, and drain them on absorbent paper.
2. Put 2 tablespoons of oil in a pot, sauté the garlic until it is golden, and stir in the tomatoes and the herbs. Simmer for ten minutes, then add the eggplant, capers and olives. Simmer for a few minutes more and it’s ready.
3. These eggplants are also quite nice when used as a filling for stuffed peppers or tomatoes!
4. A wine? White, for example Greco di Tufo.
side dishes August 29, 2013 18:49
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