Melanzane Fritte al Pomodoro – A simple spread with a complex, rich taste from toasted eggplant and polpa. Use it as a pasta sauce, as a side to the meat, in salads or as a spread on warm, crisp bread as here. Use it hot or cold as a dip or as finger food. This Italian spread is both vegetarian and vegan, and it’s easy to make.
Cut your eggplant into small cubes. Sprinkle with salt and place in a strainer so that the liquid can drain (about 20 minutes). Warm a large pan on medium heat. Pour a good chunk of olive oil on the pan and fry your eggplant until golden and it can be mashed with a fork. Then add the polpa, balsamic, olive oil and finely chopped garlic and simmer for approx. 10 minutes at low heat. Season with salt and pepper, sprinkle with fresh basil leaves and chill. Enjoyed in warm or toasted bread, eg. Il Fornaio Primitivo flute.