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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.