I love using eggplant to cook. It has amazing flavor and can be used in many different ways. This recipe for Eggplant Cacciatore is incredibly easy and delicious. I state to use tomato sauce in the recipe, I used my homemade sauce (see here) and I felt it gave the recipe even more flavor. If there is a specific sauce that you like, feel free to use it. This is a perfect dish for a busy night when you need dinner pretty quick. This whole recipe took about 30 minutes to get on the table.
1 lb eggplant, sliced into 1/4 inch slabs
3 tablespoons olive oil, divided
8 oz dry pasta (any kind)
1/2 small white onion, sliced
1 orange or yellow bell pepper, sliced into strips
3 garlic cloves, minced
1/2 cup chicken broth
16 oz tomato sauce
1 tablespoon rosemary
1/2 tablespoon oregano
1/2 tablespoon crushed red pepper
Salt and pepper
1) Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and drizzle 1 tablespoon olive oil on both sides of the eggplant. Arrange on baking sheet and bake till lightly browned and tender, 15-20 minutes. Set aside.
2) While eggplant bakes, boil water and cook pasta to al dente per package instructions. Drain and set aside when done.
3) Coat the bottom of a large skillet with 2 tablespoons olive oil and heat to medium heat. Add onion and bell pepper. Sauté for 5 minutes until turning tender. Add garlic and cook for another minute. Add broth and bring to a simmer. Cook until liquid reduces by half. Add tomato sauce, rosemary, oregano and red pepper. Bring to a simmer and cook for 6-7 minutes. Add salt, pepper and eggplant and mix well. Cook for another 2 minutes to incorporate everything together.
4) Divide pasta onto plates and top with the eggplant sauce.