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    You are here: Home / Entrees / Eggplant Cacciatore

    LAST UPDATED: January 28, 2022 • FIRST PUBLISHED: May 16, 2016

    Eggplant Cacciatore

    Jump to Recipe Print Recipe
    Eggplant Cacciatore

    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.

    Eggplant Cacciatore

    At some point when I was growing up my mom discovered chicken cacciatore and it quickly became on of her favorite dinners to make. Somehow, I don't think I ever tried it though. I'm not sure if I'd already gone vegetarian at that point, or maybe was just close to making the switch and not terribly interested in chicken. I guess I was at an age when I wasn't much interested in vegetables either. I've always been okay with veggies, but when I was thirteen I just didn't get psyched up over eggplant and bell peppers like I do today.

    Eggplant Cacciatore

    Mom would've loved eggplant cacciatore, had I come up with it at the time, and I'm pretty sure this would've done wonders to work up my enthusiasm for veggies back then.

    Eggplant Cacciatore

    Well, here I am now with my veganized version of mom's fave. Perfect timing actually, because not only am I perpetually psyched about veggies these days, but it's also springtime, and a particularly chilly one when I live. This dish is perfect for (any day, but especially) spring days when there's a little nip in the air. Though the dish features lots of summery veggies and a light sauce, but it's also served over pasta (so it will fill you up!) and features savoy spices I crave on cooler days.

    Eggplant Cacciatore
    Overhead View of a Plate of Eggplant Cacciatore and Penne Pasta with Fork
    5 from 8 votes
    Print

    Eggplant Cacciatore

    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.
    Course Entree
    Cuisine American, Italian
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings 3
    Calories 497 kcal
    Author Alissa

    Ingredients

    • 1 lb. Italian eggplant, sliced into ¼ 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
    • ½ cup dry white wine
    • 1 14 oz. can diced tomatoes
    • ½ cup crushed tomatoes
    • 2 tbsp. capers
    • 1 tbsp. fresh rosemary, or 1 tsp. dry
    • ½ tsp. dried oregano
    • ½ tsp. red pepper flakes
    • salt and pepper to taste

    Instructions

    1. Preheat oven to 400°. Line a baking sheet with parchment paper. Rub eggplant slabs with about 1 tablespoon of olive oil and arrange on baking sheet. Bake until eggplant slabs are lightly browned and tender, but not falling apart, about 20 minutes. Remove from oven and set aside.
    2. While eggplant bakes, bring a large pot of water to a boil. Add pasta and cook according to package directions. Drain into a colander, return to the pot and toss with a bit of olive oil. Set aside.
    3. While eggplant bakes and pasta cooks, coat the bottom of a large skillet with 1 tablespoon of olive oil and place over medium heat. Add mushrooms to skillet in an even layer. Cook about 5 minutes on each side, until slightly browned and tender. Remove from skillet and transfer to a plate.
    4. Add remaining 1 tablespoon of olive oil to skillet. Add bell onion and bell pepper. Sauté about 5 minutes, until tender. Add garlic and sauté 1 minute more. Add wine and bring to a simmer. Allow to cook until liquid is reduced by about half, 3 to 4 minutes. Add diced tomatoes, crushed tomatoes, capers, rosemary, oregano and red pepper flakes to skillet. Return mushrooms to skillet. Give everything a stir and bring to a simmer. Allow to cook about 5 minutes. Gently stir roasted eggplant into mixture and bring back to a simmer. Allow to cook until all veggies are tender and sauce thickens up just a bit, about 5 minutes more. Remove from heat and season with salt and pepper to taste.
    5. Divide pasta among 3 or 4 plates and top with eggplant mixture, serve.

    Recipe Notes

    If your eggplants have been hanging around for a while, salt them first. Sprinkle slices liberally with salt and allow to sit for 30 minutes. Rinse well, then dry.
    I used 3 small eggplants. If you're working with 1 or 2 larger eggplants, feel free to cut the slabs in half or even dice them so they're easier to work with.

    Nutrition Facts
    Eggplant Cacciatore
    Amount Per Serving
    Calories 497 Calories from Fat 149
    % Daily Value*
    Fat 16.6g26%
    Saturated Fat 2.4g12%
    Sodium 677mg28%
    Potassium 1577mg45%
    Carbohydrates 68.4g23%
    Fiber 10.8g43%
    Sugar 15.6g17%
    Protein 16g32%
    Calcium 90mg9%
    Iron 5mg28%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Spicy Roasted Tomato Soup with Couscous
    Thai Basil Tofu Stir Fry »

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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Vicki in North Carolina says

      May 16, 2016 at 6:48 pm

      This recipe is fabulous!
      I'm 70 years old and chicken cacciatore was a biggie when I was growing up.
      I hated it because of the thick tomato sauce and greasy chicken; I simply didn't like meat.
      Can't wait to make eggplant cacciatore this summer when the eggplants and fresh tomatoes are plentiful at the farmers' markets. Thank you!

      Reply
      • Alissa Saenz says

        May 16, 2016 at 11:05 pm

        Thank you!! One thing I've discovered since I started blogging is that there are so many dishes that I was never into in their traditional form, but that I LOVE once veganized. :) This one should be perfect for those summer veggies. I hope you love it as much as I do!

        Reply
        • Sharon Freeman-Stewart says

          September 16, 2019 at 5:17 pm

          Is there anything to can substitute for the white wine? I don't do alcohol.

          Reply
          • Alissa Saenz says

            September 22, 2019 at 3:15 pm

            You can leave it out if you prefer. :)

            Reply
    2. Mila furman says

      May 16, 2016 at 11:03 pm

      Alissa, this looks SOOOO good! I love eggplant and I used to LOVE eggplant cacciatore!!! What a brilliant dish!

      Reply
    3. cara O'Sullivan says

      December 18, 2016 at 8:28 pm

      Loved this. Loved it.

      Reply
      • Alissa Saenz says

        December 19, 2016 at 9:57 am

        I'm so glad to hear that! Thank you Cara!

        Reply
    4. Karen says

      June 20, 2017 at 5:03 pm

      This was absolutely delicious. I am new at plant based cooking and this will be a staple on my menu. The only change I would make is, although I love rosemary, is this dish I will be replacing it with Basel the next time I make it. My husband was very happy with it too.

      Reply
      • Alissa Saenz says

        June 20, 2017 at 11:07 pm

        I'm so glad you enjoyed it! Thanks Karen!!

        Reply
    5. Elaine stewart says

      July 01, 2017 at 3:47 pm

      I do not do pasta anyrpthibg else I can substitute

      Reply
      • Alissa Saenz says

        July 02, 2017 at 10:39 am

        Quinoa or farro would be nice!

        Reply
    6. Apucke3 says

      July 04, 2017 at 9:57 pm

      Is there anything I could sub for the wine? Maybe more water?

      Reply
      • Alissa Saenz says

        July 04, 2017 at 10:57 pm

        I think more water or vegetable broth should work.

        Reply
        • Marlene Mlinar says

          November 08, 2018 at 12:12 pm

          Can u use cooking wine rather than white wine.

          Reply
          • Alissa Saenz says

            November 11, 2018 at 1:13 pm

            Yup! I think cooking wine usually has some salt in it, so just keep that in mind when seasoning it. :)

            Reply
    7. Kw says

      September 03, 2017 at 9:49 pm

      6 oz pasta... or 16 oz

      Reply
      • Alissa Saenz says

        September 04, 2017 at 9:03 pm

        6 ounces - there are so many veggies that you don't need a ton of pasta for this one. :)

        Reply
      • Louise says

        March 13, 2019 at 8:56 pm

        This recipe is an absolute fav love the flavours quick to make😊 thankyou

        Reply
        • Alissa Saenz says

          March 17, 2019 at 5:13 pm

          I'm glad you like it!

          Reply
    8. Jenny says

      October 15, 2017 at 2:49 am

      I made this yesterday and it was simply delicious and gorgeous with all those colours! Thank you for sharing a great recipe.

      Reply
      • Alissa Saenz says

        October 15, 2017 at 10:30 am

        I'm so glad you enjoyed it!! Thanks Jenny!

        Reply
    9. Marchelle says

      January 19, 2018 at 4:42 pm

      On the Daniel Fast and getting tired of vegan chili, vegetable soup and salads. I am making this tonight. Eggplant was on sale and thought buy it then go home and find recipes. Glad I found this one!

      Reply
      • Alissa Saenz says

        January 19, 2018 at 9:30 pm

        I'm glad to hear it! Enjoy!

        Reply
    10. Janet A says

      February 01, 2018 at 8:59 am

      Loved it, added moe liquid-wine and cushed tomatoe. Pep time was way moe than 15 minutes.

      Reply
      • Alissa Saenz says

        February 01, 2018 at 3:08 pm

        Glad you enjoyed it!!

        Reply
    11. Rebecca McWilliams says

      July 17, 2018 at 8:02 pm

      5 stars
      Absolutely delicious...five star recipe. HOWEVER, the prep time was closer to an hour than 15 minutes. Maybe she has Ninja fingers...LOL. I'll cook it again, but definitely on a weekend not a work night.

      Reply
      • Alissa Saenz says

        July 20, 2018 at 4:20 pm

        Glad you enjoyed it!! And thanks for the note about prep time. I'll make note of how long it takes me next time I make it. :)

        Reply
    12. Crissy says

      September 09, 2018 at 6:52 pm

      5 stars
      This was delicious! Beautiful recipe, love the briny capers, herbs, spice from the red peppers, and the tender veggies. I added balsamic glaze for a bit of sweetness! Definitely will make this one again, thanks!

      Reply
      • Alissa Saenz says

        September 09, 2018 at 8:48 pm

        Balsamic glaze sounds delicious!! I'm glad you enjoyed this! Thanks Crissy!

        Reply
    13. Mimi Bee says

      November 23, 2018 at 6:46 pm

      5 stars
      This recipe for eggplant cacciatore was awesome. It is easy for meat-eaters to enjoy because it is packed with so much flavor. Delicious!

      Reply
      • Alissa Saenz says

        November 24, 2018 at 1:32 pm

        I'm so glad you think so!! Thanks so much Mimi!

        Reply
    14. Debbie says

      March 27, 2019 at 1:12 pm

      Is this a good make ahead dish? One dat ahead?

      Reply
      • Alissa Saenz says

        March 29, 2019 at 5:49 pm

        It is! If you're serving it over pasta I'd store the stew and pasta separate.

        Reply
    15. Petra says

      April 07, 2019 at 9:50 am

      I love your creative ideas. I cooked several already and they were always delicious. I'm looking forward to this recipe. The big but now, as European, Austrian, it would so much help, if you could write the amount in European specifications like gramm/kilo. Thank you very much! Best regards from Vienna!

      Reply
      • Alissa Saenz says

        April 07, 2019 at 5:06 pm

        Thanks Petra! I'm so glad you like the recipes! And thanks for asking about the units - I just looked into it and I should be able to add a conversion tool to my recipe cards pretty easily. I'll try to get it done this week!

        Reply
        • Petra says

          April 12, 2019 at 1:16 pm

          Thank you very much! It would be much more easier for me. 😊 And thanks for being open minded!

          Reply
    16. Kel says

      September 10, 2019 at 2:32 pm

      I make this all the time and my family loves it ! :)

      Reply
      • Alissa Saenz says

        September 12, 2019 at 9:18 am

        I'm so glad it's a hit!

        Reply
    17. Tess says

      August 24, 2020 at 8:05 pm

      5 stars
      Used this recipe as a baseline to use eggplants and beefsteak tomatoes from my garden. Didn't have parchment paper or wine, but tinfoil and apple cider vinegar worked great!

      Reply
    18. Wendi says

      November 21, 2020 at 3:51 pm

      5 stars
      This is my favorite recipe. I like to feed it to meat eaters that don’t understand what it is I eat exactly. This is the recipe that changed my outlook on, at the time, my new found vegan lifestyle. This recipe ignited a renewed love for cooking and creating. Thank you so much for sharing it with me.

      Reply
      • Alissa Saenz says

        November 22, 2020 at 8:00 pm

        Thank you for sharing! This review really made my day. I'm so glad you're enjoying this dish and it's wonderful to hear that you're enjoying cooking again!

        Reply
    19. Mike says

      September 15, 2021 at 5:02 pm

      5 stars
      Wow, this turned out amazing. Thanks!

      Reply
    20. Sasha says

      September 27, 2021 at 7:08 pm

      5 stars
      The hype was right! Absolutely delicious! 🍆

      Reply
    21. Joce says

      December 18, 2021 at 2:29 am

      5 stars
      Extra yummy - thanks so much from New Zealand

      Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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