Eggplant, Anchovies, and Capers (Melanzane al Funghetto) Recipe
“Funghetto" is a combination of appetizing ingredients such as eggplant, mushrooms, anchovies, capers, olives, and herbs that are cooked together. This mixture is kept together and unified by a fruitful olive oil. I love it over pasta, just as in this recipe, or as a topping for grilled bread
- 3 medium-sized firm eggplants, peeled and diced into ½-inch cubes
- Salt, to taste
- ½ cup extra-virgin olive oil
- 2 cloves garlic, minced
- 4 oil-packed anchovies, drained and minced
- 1⁄3 cup capers, rinsed and minced
- 2 tablespoons parsley, chopped
- Freshly ground pepper, to taste
- 1 pound spaghetti
Place the eggplant in a large colander, sprinkle with salt, and let stand for 15-20 minutes. The salt will release the bitter juices. Pat the eggplant dry with paper towels.
Heat the oil in a large skillet. Add the eggplant, without crowding, and cook over medium-high heat until lightly golden. Add the garlic, anchovies, and capers and stir for about 1 minute. Add the parsley and season with salt and pepper. Taste, adjust the seasoning, and turn off the heat.
Meanwhile, cook spaghetti in boiling salted water according to package directions.
Drain the spaghetti and add to the skillet. Quickly mix everything over low heat until pasta and eggplant are well combined. Taste, adjust the seasoning, and serve.