Aubergines Mushroom (Melanzane a Funghetto)

Wash the eggplant, then dry them with a cloth and, without peeling them, cut them into chunks that you can put in a colander spolverizzandole with a little salt.

After about half an hour you will see that the eggplants have lost part of their water; spremetele lightly and fry a few at a time in abundant oil over medium heat.

When Brown begin to lift them with a skimmer and poggiatele on a platter that you'll care to lay down, so that the excess oil can leak down.

When you have finished, remove the oil from the Pan (you can use a second time by adding more fresh oil) leaving a tablespoon or two, just enough to Brown the garlic.

When this will begin to turn Golden pour into pan add the chopped tomatoes and after two or three minutes the aubergines.

Salted, blank and add a handful of chopped Basil.