Eggplant Sautéed with Garlic and Parsley

The classic Italian preparation for fresh porcini mushrooms is to sauté them with olive oil, garlic, and parsley. When other vegetables are prepared that way, they are often called al funghetto, meaning “mushroom style.” To avoid using too much oil, cook the eggplant in a covered skillet so that the steam provides enough moisture to cook the eggplant.