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.

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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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