Melanzane al Funghi
Literally “eggplant in the style of mushrooms,” which refers to the use of garlic and parsley. Cube and cook the eggplant (I like to let it go a bit longer for this dish, maybe as much as 15 minutes, with the last 5 or so on a lower heat). Move the cooked eggplant to the edges of the skillet, add another glug of oil, and cook at least a couple of cloves of chopped garlic for a minute or so with a diced anchovy or two (or three or four; salt packed anchovies provide the best flavor, and the rinsing/deboning only takes a few seconds). These anchovies from Cetara are the the very best. Don’t let the garlic get brown.
Stir the eggplant together with the garlic and anchovies, sprinkle with a good pinch of sea salt, remove from the heat, and top with chopped flat leaf parsley. Drizzle with a little more extra virgin olive oil at the table.