The name points to the shape: eggplant cut into little mushroom-like cubes. The trick is cooking the eggplant and tomato separately, then bringing them together only long enough for the flavors to settle.
That order keeps the eggplant tender instead of collapsed, and the tomato bright instead of jammy. We lead with the Campanian tomato version and keep the in bianco version as a clear branch.
Set servings and units first. You can change them anytime.
Cut the eggplant into 3/4 in cubes. Salt lightly and let stand 20 minutes if the eggplant feels seedy or wet, then pat very dry.
Heat the frying oil to 350 F. Fry the eggplant in small batches for 4 to 5 minutes, until golden and tender.
Drain the eggplant on paper towels or a rack. Salt lightly while warm.
Warm the olive oil in a wide skillet over medium heat. Add the garlic and cook 1 minute, just until fragrant.
Add the cherry tomatoes and a pinch of salt. Cook 8 to 10 minutes, until they soften but still hold some shape.
Remove the garlic. Add the fried eggplant and toss gently for 2 minutes, coating the cubes without crushing them.
Tear in the basil, add black pepper, and rest 5 minutes before serving.
For melanzane a funghetto in bianco, skip the tomatoes and finish the fried eggplant in olive oil with garlic, basil, salt, and pepper for 2 minutes.
Serve warm, room temperature, or spooned over grilled bread after the oil has settled.
You made Melanzane a Funghetto. Time to eat.
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Crowding the pan is the fast route to oily eggplant. Fry in batches and let the oil return to temperature before adding more.
Six Italian regions. Nothing reformulated. Imported direct.
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