This is a very simple dish, cooked on the hob, in a single pan. Just aubergine (eggplant), tomatoes and olive oil, simmered slowly to an unctuous silkiness. Absolutely gorgeous just on its own, hot or room temperature. Stir through pasta, top a jacket potato or use as part of a mezze.
I came across this dish at Gianni’s Restaurant in Eastbourne, a wonderful family run Italian that makes everything from scratch. We go there often and and love everything they make. My husband absolutely adores their organic gelato and always has 3 scoops! I loved the aubergine so much, I went straight home and tried to recreate it. The Italian name for the dish, and the name that is on Giannis’s menu, is Melanzane a Funghetto. But don’t let that name fool you, there are no mushrooms in Melanzane a Funghetto, it refers to the way it is cooked. A typical dish of the Campania region, the mushroom reference comes from the shape of the chopped aubergine when they look like a typical chopped mushroom.
I am very happy with this recreation. I had it again at Gianni’s last week and I’ve cracked it!
What do I need to make Aubergine Ragu?
- 600g aubergine / eggplant – this is 2 large aubergine
- 300g tomatoes – I used large, fresh tomatoes
- 80ml olive oil – extra virgin as this is a big contributor to the flavour of this dish
- 2 cloves garlic – crushed
- salt and fresh ground black pepper
How to make Aubergine Ragu
- Wipe the aubergine / eggplant with a damp cloth and dice them
- Put olive oil into a frying pan
- Add the diced aubergine / eggplant and sauté gently until the aubergine / eggplant is soft
- Add garlic and sauté a few minutes more
- Add chopped tomatoes and salt and cook until the tomatoes are breaking down and the skin of the aubergine is cooked through
- Add black pepper. Taste for seasoning and add more salt or pepper if needed.
- Serve hot, or at room temperature – great for packed lunches the next day too
I like this at room temperature, as a salad, with some lovely focaccia on the side.
What changes can I make to this aubergine salad?
- add other vegetables to it – peppers, mushrooms or celery for instance
- add herbs, oregano and / or basil would work very well
- top with fine grated or big curls of parmesan
Ingredients
- 600 g aubergine this is 2 typical aubergines
- 50 ml olive oil
- 300 g tomatoes chopped
- 2 cloves garlic crushed
- ½ tsp salt
- ground black pepper
Instructions
- Wipe the aubergine / eggplant with a damp cloth and dice them600 g aubergine
- Put the olive oil into a frying pan50 ml olive oil
- Add the diced aubergine / eggplant and sauté gently until the aubergine / eggplant is soft and the skin is cooked through
- Add the garlic and sauté a few minutes more2 cloves garlic
- Add the chopped tomatoes and salt and cook until the tomatoes are breaking down300 g tomatoes, ½ tsp salt
- Add the black pepper. Taste for seasoning and add more salt or pepper if neededground black pepper
- Serve hot or at room temperature
Equipment Needed
Nutrition
Other Italian Recipes on Thrifty Lesley
0 Comments