Eggplant Cacciatore


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. 

Ingredients:

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

Instructions: 

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.

Eggplant Cacciatore

Ingredients

  • 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

Method

  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. 
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5 thoughts on “Eggplant Cacciatore

  1. I am loving this eggplant cacciatore recipe. I made it this New Year’s Eve Party celebration. My kids love it and they won’t stop eating. Thanks for this. Merry Christmas and Happy New Year! Xoxo.

  2. We shared this eggplant cacciatore this holiday season. Everyone in the family loves it! Every bite burst with happiness, it’s like the heaven opened its gates. This is so good, so thumbs up!

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