Eggplant Cacciatore

Name: Eggplant Cacciatore
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian, American
Ingredients: 1 lb. Italian eggplant, (sliced into 1/4 inch thick slabs (see note)); 3 tbsp. olive oil, (divided); 6 oz. dried penne pasta; 1 lb. cremini mushrooms, (cleaned, stemmed and sliced); 1 small onion, (sliced); 1 bell pepper, (any color, sliced into strips); 3 garlic cloves, (minced); 1/2 cup dry white wine; 1 14 oz. can diced tomatoes; 1/2 cup crushed tomatoes; 2 tbsp. capers; 1 tbsp. fresh rosemary, (or 1 tsp. dry); 1/2 tsp. dried oregano; 1/2 tsp. red pepper flakes; salt and pepper to taste

Instructions

Prep:15minCook:30min

This vegan eggplant cacciatore is made with melt-in-your mouth slabs of roasted eggplant simmered in a light white wine tomato sauce with savory mushrooms, garlic and bell peppers.

Updated at: Wed, 11 Dec 2024 08:58:41 GMT