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5 from 9 votes
Overhead View of a Plate of Eggplant Cacciatore and Penne Pasta with Fork
Eggplant Cacciatore
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
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
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.