Aubergine funghetto


  • 240 ml olive oil
  • 2 large aubergines, cut into 1cm/1/2in cubes
  • 1 red red onion, finely chopped
  • 60 g capers
  • 2 whole anchovy fillets
  • 4 cloves garlic, peeled and finely sliced
  • 400 g tinned Italian cherry tomatoes
  • 1 tbsp red wine vinegar
  • 1 red chilli, finely chopped
  • 1 tsp caster sugar
  • 1/2 tsp ground cinnamon
  • 60 g celery leaves, finely chopped
  • 60 g fresh basil, finely chopped, plus few whole leaves to serve
  • extra virgin olive oil, for drizzling
  • ciabatta, or altamura bread, thickly sliced, to serve
  • 1 balls mozzarella, roughly torn


Aaron Craze Cooks A Classic Tuscan Dish Of Stewed Aubergines With Red Onion, Garlic, Tomatoes And Herbs Served On Bread, Adding Anchovies And Capers For A Twist

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