Eggplant mushroom

Eggplant mushroom

The eggplant mushroom are a classic and tasty side dish to accompany the dishes both summer and winter. The name derives from the way to cut the eggplant into small pieces, and there are many variations of this recipe that is typical of the Apulian cuisine.

Ingredients

• 500 gr. egg plant
• 2 peeled tomatoes
• <
• 6 leaves basil
• salt to taste
• extra virgin olive oil to taste

Instructions

1. To prepare the eggplant mushroom, started washing under running water eggplants.
2. Then removed with a knife, the tip of the stalk and the final part, then cut the eggplant into slices about 1 cm along the length, cut them into strips and cut into cubes of 1.5 cm side.
3. Take a large skillet and pour plenty of oil, add the diced eggplant, peeled chopped tomatoes, basil, chopped garlic and salt.
4. Put to cook with a lid on low heat for 20 minutes, stirring occasionally with a wooden spoon.
5. When all the water has evaporated expulsion from the eggplant, remove the lid and cook on high heat for another 20 minutes.
6. Then turn off the heat and enjoy your eggplant mushroom warm or cold, as a side dish or to add flavor to the pasta.