Eggplant Napoli Style
Eggplant Napoli style is a traditional Neapolitan side dish where diced eggplant is cooked with tomato, garlic and basil. Soft, flavourful and slightly rustic, it is perfect served as a side, on bruschetta or alongside main dishes.
Ingredients
- 600 g eggplants
- 300 g tomato passata
- 1 garlic clove
- 40 ml extra virgin olive oil
- Fresh basil
- Salt to taste
- Black pepper to taste
How to Make It
- Wash and cut the eggplants into cubes
- Heat olive oil in a large pan
- Add garlic and cook gently
- Add eggplant and cook until lightly golden
- Pour in the tomato passata
- Season with salt and pepper
- Simmer for about 15 minutes until soft
- Add fresh basil
- Stir gently and serve warm
Tips
- Cut eggplant evenly for uniform cooking
- Cook eggplant first to develop flavour
- Use fresh basil at the end
- Perfect served on toasted bread
Storage
- Keep refrigerated for up to 2 days
- Not suitable for freezing