Stir Fried Eggplant, Mushroom and Tomatoes

Eggplant dancing with juicy tomatoes & earthy mushrooms Italian-inspired, light & healthy, this veggie dream team hits all the right notes! Forget boring salads! This fiery fiesta of tomatoes, eggplant & mushrooms begs to be devoured. #ItalianTwist #VeggieParty

Eggplant. It’s a chameleon in the kitchen, transforming from creamy canvas to crisp bite with a flick of the pan. And there’s perhaps no simpler yet more satisfying expression of its magic than in this stir-fried dish, a symphony of textures and flavours inspired by the Italian “melanzane a funghetto” posted by a blogger friend of mine, Frank Fariello

Yes, the name translates to “mushrooms and eggplant,” but the real star here is the eggplant itself. Sautéed until tender and golden, it takes on a remarkably mushroom-like texture, hence the dish’s moniker. But for me, there’s nothing quite like the sweet-tart dance of juicy cherry tomatoes and earthy mushrooms joining the party.

My journey with this dish began in Italy, amidst sun-drenched vineyards and steaming plates of pasta. The sight of simple eggplant slices melting into golden pools of olive oil sparked my curiosity. Soon, I was elbow-deep in trattoria kitchens, learning the secrets of transforming this humble vegetable into a dish that sings.

Back home, I started experimenting. I traded the large Italian aubergines for the tender Asian variety, their creamier flesh a perfect canvas for the flavours. Fresh basil, a whisper of balsamic vinegar, and a touch of spice from anchovies and chili flakes brought the dish alive.

And what does this simple stir-fry mean to me now? It’s a quick lunch that nourishes both body and soul. It’s a way to celebrate the summer bounty, tomatoes bursting with sunshine and basil singing its fragrant song. It’s a comforting hug on a chilly evening, the richness of olive oil and the warmth of garlic swirling around you like a fragrant blanket.

But most of all, it’s a reminder that the magic of cooking lies in the simplest acts. A handful of humble ingredients, a touch of heat, a dance of textures and flavours – that’s all it takes to create a dish that speaks to the heart. So, the next time you have a plate of this stir-fried goodness, let it take you on a journey. From sun-drenched Italian soil to the warmth of your own kitchen, let it be a testament to the endless possibilities that lie within a pan of sizzling eggplant, mushrooms, and tomatoes.

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Stir Fried Eggplant, Mushroom and Tomatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Raymund
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 3 1x
  • Category: Main Course
  • Cuisine: Italian


Eggplant dancing with juicy tomatoes & earthy mushrooms Italian-inspired, light & healthy, this veggie dream team hits all the right notes!


Units Scale
  • 3 Asian eggplants, sliced
  • 15 pcs brown mushrooms, sliced
  • 200 g cherry tomatoes, halved
  • 2 tbsp fresh basil, torn then chopped
  • 1 tbsp balsamic vinegar
  • 1 tsp white sugar
  • 2 anchovies in oil, finely chopped (omit for vegetarian/vegan option)
  • 1 tsp chili flakes
  • 4 cloves garlic, chopped
  • olive oil
  • salt
  • freshly ground black pepper


  1. Heat olive oil in a pan. Add eggplant and a pinch of salt. Cook until tender and golden, then set aside.
  2. Repeat with mushrooms, combining them with the eggplant afterwards.
  3. In the same pan, add more oil and sauté garlic and chili flakes until fragrant.
  4. Throw in the tomatoes and anchovies (if using), cooking until they wilt and release their juices.
  5. Add basil, balsamic vinegar, and sugar, simmering for a few minutes to meld flavours. You may add a splash of water or stock to add more moisture to the dish.
  6. Gently fold in the eggplant and mushrooms, season with salt and pepper.
  7. Serve warm.


7 Responses

  1. Simplicity is the best. This looks delicious!

  2. Eha Carr says:

    This truly is a dream team I cannot wait to prepare your way! Live on stirfries . . . are they ever easy and healthy and affordable for one !!!! And one never has to make them the same . . . !!! My special love here are the anchovies I eat pickled and in oil . . . in N Europe , by the time you are three you can behead and debone the marinated kind which does not arrive in tins!!! Bestest ‘tucker’ in the world . . .

  3. I love this recipe — and pretty much any recipe Frank puts out. I also love Asian eggplant and use it much more often than the larger ones — though small Italian eggplants can be good, too — just hard to find. Those huge ones are ubiquitous.

  4. This looks wonderful. Great photo. I’d have to make it with zucchini cause my husband hates eggplant!!!!

  5. Michelle says:

    Looks incredibly light and delicious, perfect for summer… which I wish was here already!

  6. Hannah says:

    Eggplant can be a finicky vegetable to cook, but it really just takes patience and experience. I’ll have to try your approach next time!

  7. We do love stir fries here in our house, and this one sounds fantastic with the eggplant and mushrooms. Easy but delicious – and still doable on a busy weeknight!

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