Melanzane a Funghetto (Calabrian Aubergine Stew with Tomato and Mint)
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Ingredients
- 600 g aubergine, cut into chunks
- 50 ml extra virgin olive oil
- 3 garlic cloves
- 1 tsp dried chilli flakes
- 300 g cherry tomatoes, halved
- 2 tbsp fresh mint, chopped
- 1 tbsp red wine vinegar
Nutrition (per serving)
- Calories
- 162 kcal
- Protein
- 2.4 g
- Carbohydrate
- 7.4 g
- of which sugars
- 5.9 g
- Fat
- 12 g
- of which saturates
- 1.6 g
- Fibre
- 5.7 g
- Salt
- 0.02 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large frying pan over a medium-high heat, add the aubergine chunks and fry for 10-12 minutes, stirring often, until golden and tender.
- 2
Add the garlic and chilli flakes and cook for 1 minute.
- 3
Add the cherry tomatoes and cook for 5-6 minutes until softened and starting to break down.
- 4
Stir in most of the mint and the red wine vinegar, and season to taste.
- 5
Scatter with the remaining mint to serve, with crusty bread if you like.
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