Four medium eggplants
One onion, chopped
6 oz. ripe tomatoes peeled seeded and diced
Eight tabs. extra-virgin olive oil
How to make the Melanzane A Funghetto – Sauteed Eggplant:
Cut the eggplant into very thick slices and place them in a platter. Cover generously with salt. Place a weight on top for one hour, then wash and set aside. Next, prepare a soffritto cooking onion and tomatoes in a saucepan with two tbs. Oil for about 7-8 mins., and set aside. Heat the remainder of the oil, add the eggplant, cook till almost done, and add the soffritto. Toss well and continue to cook till the eggplants are tender but still crisp—salt and pepper to taste.
Serve warm or at room temperature.