Recipes from Italy · by Silvana Nava★ 5.0 (2)
Melanzane a Funghetto (Italian Eggplant and Tomatoes)
NUTRITION · PER SERVING40M COOK
CAL 35%·PRO 5%
CARBS 11G6% OF CAL
4G FIBER7G SUGAR0G OTHER
FAT 76G98% OF CAL
11G SAT65G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Melanzane a Funghetto is a Neapolitan side of cubed eggplant and tomatoes that turns tender and mushroom-like when sautéed. Simple, quick, and appetizing, it's a classic Italian vegetable preparation that accompanies many main dishes.
sideitalian🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Recipes from Italy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 500 g eggplant (1.1 pound)
- 350 ml olive oil (1 ½ cups, extra virgin)
- 300 g tomatoes (10 oz, cherry or grape )
- 2 cloves garlic
- 8 leaves fresh basil
- salt (to taste)
- pepper (to taste)
At a glance
PER SERVING · TIME 40M
CAL 35%·PRO 5%
CARBS 11G6% OF CAL
4G FIBER7G SUGAR0G OTHER
FAT 76G98% OF CAL
11G SAT65G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 337mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 290mg
- Calcium
- 44mg
- Iron
- 0.97mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 337MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.