Fungitielli Aubergines

The way to cut the aubergines gives the name to this delicious Italian second course indeed the word “fungitielli” comes from “funghi” that in Italian means mushrooms and the aubergines are cut with the shape of thin and long mushrooms. This is an easy recipe to prepare that you can serve as a second course or it can be also an ideal side dish accompanied with Italian cheese or meat. To obtain the best result: use round or long aubergines and cut them without remove the peel; the tomato sauce is better if it is tomato puree and use the right quantity of oregano to season the recipes in order to obtain the best flavor so for this reason taste the aubergines during the cooking.

INGREDIENTS (for 4 people):
2 Aubergines of medium dimension
750 ml of Tomato sauce
Extra virgin olive oil for fry the aubergines
3 Tablespoon of extra virgin olive oil for the tomatoes
1 Clove of garlic
Salt
Oregano

PREPARATION TIME: 15 minutes

COOKING TIME: 40 minutes

WINE: Riviera Ligure di Ponente Vermentino DOC (White Wine)

PREPARATION
Preheat the extra virgin oil olive for fry in a pan. Clean the aubergines and cut them as thin and long “mushrooms” as shown in the picture below.


Place the aubergines in the hot oil and fry them.


In the meantime place in another pan the 3 tablespoons of extra virgin olive oil and the garlic and let them golden. Then add the tomato sauce, the salt, the oregano and let cook for about 15 minutes.

When the aubergines are fried let them drip over a sheet of cooking paper in order to remove the excess of oil, then add them to the tomato sauce

and continue to cook for other 10 – 15 minutes

so the sauce acquire the taste of aubergines. Serve hot.
This is the result:

BUON APPETITO!