This recipe is so simple, there's no excuse to not make this as a side dish this summer.
MELANZANE A FUNGHETTO
6 Eggplants (medium size)
10 cherry tomatoes
2 tbsp Olive Oil
1 Garlic Clove
6 Fresh Basil Leaves
Canola Oil for Frying
Dice the eggplants and fry until brown in hot Canola oil. Dry them well with paper towels. In another pan, put the garlic and olive oil - and sauté until it becomes golden. Add halved tomatoes and cook for two minutes. Add fried eggplant and salt, and simmer all together. Add chopped fresh basil or oregano (or both!). Serve warm or at room temperature. Enjoy!
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