Cacciatore is a rustic dish that is found throughout Italy. The dish is usually made with chicken, which is stewed with vegetables such as mushrooms, onions, tomatoes, bell peppers, and herbs such as basil and parsley. The word cacciatore actually means hunter in Italian. The name of the dish was derived from the first people who made and ate the dish, hunters. The dish was developed to satisfy their appetites as they needed a tasty, filling stew that could easily be cooked outdoors. The first cacciatore was made with rabbit meat which is still used by some cooks today. With this recipe, vegans can enjoy the same rich, filling, and delicious dish without any meat. Eggplant, mushrooms, tomatoes, onions, and bell peppers are stewed, then served with whole wheat pasta.
Ingredients:
• 1 medium eggplant, cut into 1-inch cubes
• 3 tbsp extra virgin olive oil
• ¼ tsp salt
• 1 tbsp extra virgin olive oil
• 2 Portobello mushrooms, sliced
• ¼ tsp salt
• 1 tbsp extra virgin olive oil
• 1 red bell pepper, sliced
• 1 onion, sliced
• ¼ tsp salt
• 3 cloves garlic, chopped
• ⅛ tsp hot pepper flakes
• ½ cup of red wine
• 1 32-oz can of Italian peeled and chopped tomatoes
• 1 pound of whole wheat pasta
• ¼ tsp ground black pepper
• 1 tsp salt
• 1 tbsp chopped fresh basil
• 1 tbsp chopped fresh parsley
Instructions:
This recipe takes about 25 to 30 minutes to make. Serves 3 to 4.
Heat 3 tbsp extra virgin olive oil in a large skillet over medium-high heat.
Add eggplant and ¼ tsp salt, then sauté for 4 to 5 minutes.
Transfer eggplant to a plate.
In the same skillet, drizzle 1 tbsp extra virgin olive oil.
Add mushrooms and ¼ tsp salt, then sauté for 4 to 5 minutes.
Put the mushrooms on the same plate as the eggplant.
Drizzle 1 tbsp extra virgin olive oil in the same skillet.
Add red bell pepper, onion, and ¼ tsp, then sauté for 4 to 5 minutes.
Put the mushrooms and eggplant back into the skillet.
Add garlic and sauté for 1 minute.
Add hot pepper flakes and red wine.
Continue sautéing for 1 to 2 minutes.
Add tomatoes and turn the heat down to medium.
Simmer for 10 minutes.
While the vegetables are simmering, cook the pasta according to packet instructions.
Add black pepper, salt, basil, and parsley to the vegetables.
Give it one last mix, then turn the heat off.
Add the vegetable cacciatore to the cooked pasta and mix well.
Serve and enjoy.
Ideas And Tips:
• You can also brown your veggies in the oven. Place all the veggies on a baking sheet. Season with salt and coat with extra virgin olive oil. Roast in the oven at 425°F for 10 to 15 minutes.
• Other than pasta, you can also serve cacciatore with rice, quinoa, couscous, polenta, mashed potato or bread.
images – https://www.youtube.com/watch?v=UFmroKjfwos