Aubergines with garlic and parsley is a lovely versatile dish you can make all summer long. Very good if made hot, it is also really delicious straight from the fridge. You can enjoy it with a slice of bread, but also with pasta or even on pizza. Similarly, it may inspire you to prepare courgettes or other vegetables in the same way, or perhaps a mixture of zucchini and eggplant. Don’t forget to add some fresh basil which will give it a special touch.
Wash the aubergines, dry them with a towel and, without peeling, cut into pieces, put them in a colander and sprinkle with a little salt. After about half an hour the aubergines will have lost some of their moisture; squeeze lightly and fry in olive oil. When they begin to brown, drain with a slotted spoon and place them on a plate in such a way that any excess oil drains away. Fry the garlic in the same pan. When it begins to brown remove from the pan and replace with the chopped tomatoes, basil leaves and, after two or three minutes, the aubergine. Season with salt and let it cook for another ten minutes by which time it will be ready.
These aubergines are good hot or cold. For something even more tasty, you can add some capers and black olives whilst frying the eggplant in plenty of hot oil.
This recipe is known as ‘al funghetto’ in Italian, so called because it is prepared in a manner similar to mushrooms, that is in a pan with the addition of garlic.