Publication or use of pictures, recipes, articles, or any other material form my Web site, on or off-line without written permission from the author is prohibited. If you would like to use my articles on your Web site or in your publication, contact me for details. Avoid infringing copyright law and its consequences: read the article 7 Online Copyright Myths by Judith Kallos
Read our
before using
our site
Linking Policy
Advertise with us
Copyright © 2003 - 2011 Anna Maria Volpi - All Rights reserved.
Anna Maria's Open Kitchen Site Map

site map



about us

Some More Hot Topics You'd Like to See adv.
our Italian Cooking




HOME PAGE >> Recipes >>

Conversion Calculator !

Italian Recipes zzx012
Italian recipes cv01
anna maria volpi italian chef x01
Anna Maria Suggests

Extra-Virgin Italian Olive Oil

The Best Selection of Italian Extra-Virgin Olive Oil Choose among the finest. FREE SAMPLE !!

Balsamic Vinegar from Modena

Buy from the source Authentic Aged Traditional  Balsamic Vinegar from Italy

Imported Italian Olives

Sicily, Apulia, Lazio, Liguria, and More...The Best Selection of Succulent Italian Olives Oil

Infused Extra-Virgin Olive Oils

Spice up your dishes with Infused Flavored Italian Extra-Virgin Olive Oils. ALL NATURAL!

Sautéed Eggplant

Melanzane a Funghetto

How to make Sautéed Eggplant

2 lb (1 kg) “Japanese” eggplant

2 - 3 tablespoons extra-virgin olive oil

2 garlic clove, chopped

pinch of crushed hot red chili pepper


2 tablespoons Italian parsley, chopped

Chop the eggplant in large chunks.

How to make Pan Sautéed Eggplants. Melanzane a Funghetto’ means eggplants in the style of small mushrooms, because the same technique used for sauteing mushrooms is used here. It is no secret that Italians like simple food. The true secret is in using the best tasting, fresh, ripe vegetables. Buy some ripe Japanese eggplants in the summer season: when eggplants are in season they are firm, the skin is shiny, and they are not bitter. Simply chop them, drop them in the pan with some garlic and olive oil, and enjoy the true taste of fresh eggplant. Serve simply as a side (contorno) to any dish of meat or fish.

In a skillet over medium heat, place the olive oil and garlic.

Add a pinch of crushed red pepper.

When the oil is hot drop the eggplant. Don’t let the garlic color.

Stir occasionally. Cook for about 10 minutes, until the eggplant is thoroughly cooked but still firm.

Add the parsley and serve warm or lukewarm.

Side Course  >> Sauteed Eggplant