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Loading...A signature dish from Naples where cubed eggplant is slowly cooked with tomatoes, garlic, and olive oil until silky and rich. The name "a funghetto" means "in the mushroom style," referring to how the eggplant pieces are cut to mimic the texture of sautéed mushrooms. Serve it as a hearty contorno, a topping for bruschetta, or alongside crusty bread.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 24 gFat
- 3.5 gSaturated Fat
- 16 gCarbs
- 6 gFiber
- 8 gSugar
- 3.5 gProtein
- 620 mgSodium
- 540 mgPotassium
- 65 mgCalcium
- 1.8 mgIron
- 18 mgVitamin C
- 320 mcgVitamin A
Ingredients
For the eggplant
- 2 medium Italian eggplants (about 1.5 lb), cut into 3/4-inch cubes
- 1 tablespoon fine sea salt, for drawing out moisture
- 1/2 cup extra-virgin olive oil, divided
- 3 cloves garlic, thinly sliced
- 1 small red chili pepper, seeded and minced (optional)
For the tomato sauce
- 1 can (28 oz) San Marzano whole tomatoes, hand-crushed
- 1/2 teaspoon sugar
- 1/2 teaspoon fine sea salt, plus more to taste
- Freshly ground black pepper, to taste
- 1/4 cup fresh basil leaves, torn
- 2 tablespoons pitted Taggiasca or Gaeta olives, optional
Directions
- Toss the cubed eggplant with 1 tablespoon of salt in a colander and let it drain for 30 minutes; rinse briefly and pat very dry with paper towels. This step prevents the eggplant from soaking up too much oil.
- Heat 1/4 cup of olive oil in a large skillet over medium heat. Add the eggplant in a single layer and cook, turning occasionally, until golden brown on all sides, about 8-10 minutes. Work in batches if needed and transfer to a plate.
- Add the remaining 1/4 cup olive oil to the same skillet along with the sliced garlic and chili. Cook gently for 1 minute until fragrant but not browned.
- Pour in the crushed tomatoes, sugar, salt, and pepper. Simmer for 5 minutes to thicken slightly, then return the eggplant to the pan.
- Reduce the heat to low and cook gently, stirring occasionally, for 15-20 minutes until the eggplant is completely tender and the sauce has reduced to a glossy coating.
- Stir in the torn basil and olives, if using. Taste and adjust seasoning with additional salt if needed.
- Let the stew rest off the heat for 5 minutes so the flavors meld, then serve warm or at room temperature with crusty bread.
Cook’s Notes
- For an authentic touch, use Greek-style or graffiti eggplants if you can find them; their tender skin and fewer seeds produce a creamier result.
- Resist the urge to rush the simmering step. Slow cooking melds the garlic sweetness into the eggplant for that signature Neapolitan flavor.
- This dish improves after resting for several hours, making it an excellent make-ahead contorno or pasta topping.
- For a heartier meal, spoon the stew over toasted sourdough, use it as a sauce for short pasta like penne, or layer it into a baked eggplant parmesan.
- Skip the salting step only if using very fresh, firm eggplants; otherwise it helps remove bitterness and excess moisture.
