Melanzane a Funghetto

Method

1. Wash the eggplants, cut them lengthwise and remove a bit of the central pulp (not too much, it should remain soft). Cut into cubes or strips as preferred.
2. Fry the eggplants in seed oil until golden brown. Drain on paper towels and pat to remove excess oil.
3. In a pan, heat a drizzle of extra virgin olive oil and sauté a crushed garlic clove.
4. Add cherry tomatoes (jarred or fresh) with a bit of water. Cover and cook over low heat for a few minutes until the tomatoes soften.
5. Crush the tomatoes with a spoon, then add the previously fried eggplants.
6. Cook over high heat to let the sauce reduce and cling to the eggplants, until it becomes well bound.
7. Add plenty of hand-torn basil, stir, and serve immediately.