This side dish, but definitely a little light that you will repay the taste, I believe it has origins in Naples. is good hot, warm and even cold, just the sauce for the bread to make foot! Around the blogs I've seen it several times to propose, I decided I also propose it .... it is not difficult, just fry the eggplant and make a good tomato sauce.
Doses then you decide, based on what they want to do.
Cut the eggplant into small pieces (they look like so many mushrooms and that is why we call these "mushroom") and fry in hot oil. Lay on paper towels to absorb excess oil. Meanwhile prepare the tomato sauce in a pan put a nice spin oil, garlic, chilli, tomatoes, peeled, cut into pieces and begin to cook. Season with salt, put so much basil and cook, must be a not too pomarolina withdrawn. Add the eggplant and sauté for 5-10 minutes until everything is well blended and flavored.
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