Mushroom-style eggplants with tomato


Mushroom-style eggplants with tomato


Mushroom-style eggplants with tomato

Difficulty: Medium

Preparation time: 75 min

Doses (4 people)

  • Ingredients
    • Finely chopped tomatoes 8.8 oz.
    • Basil a few leaves
    • Eggplant 2.2 lbs.
    • Extra-virgin olive oil to taste
    • Garlic 2 cloves
    • Salt to taste

For this recipe we used:


After having washed the eggplants, dry them carefully and cube them. Place the cubed eggplant in a colander, sprinkle them with salt to remove their bitter flavor for about an hour. Once they have been drained, squeeze the eggplants and fry them in plenty extra-virgin olive oil. When they have acquired an inviting golden brown color, drain the eggplants and dry them on a paper towels.

In a clean pan, sauté the garlic and, when golden, add the Pomì Finely Chopped Tomatoes.
After a few moments add the eggplants by sautéing everything in the pan for a few minutes over high heat.
Adjust the salt and decorate with a generous sprinkle of chopped basil.