A hearty and flavorful vegan version of the classic Italian dish, Eggplant Cacciatore features tender eggplant slices simmered in a rich tomato and herb sauce with colorful bell peppers. Perfect for a satisfying weeknight dinner!
Ingredients: 2 large eggplants, sliced into rounds. Salt, to taste. 2 tablespoons olive oil. 1 onion, chopped. 3 cloves garlic, minced. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 can 14 oz diced tomatoes. 1 can 6 oz tomato paste. 1 cup vegetable broth. 2 teaspoons dried oregano. 2 teaspoons dried basil. 1 teaspoon dried thyme. 1/2 teaspoon red pepper flakes. Black pepper, to taste. Fresh basil leaves, for garnish.
Instructions: Scoop out the eggplant slices and sprinkle them with salt. Leave for 30 minutes to get rid of the water. Use paper towels to dry after you rinse. Warm up the olive oil in a big pan over medium-low heat. Put in the garlic and onion, and cook them until they get soft. Put in the sliced bell peppers and cook them until they are soft. Oregano, basil, thyme, red pepper flakes, black pepper, and tomato paste should all be stirred in. Bring to a low boil. Cover the pan and let the eggplant slices cook for 20 to 25 minutes, stirring every now and then, until the eggplant is soft. Add fresh basil leaves on top and serve hot. Have fun!
Prep Time: 15 minutes
Cook Time: 35 minutes
Mobile Lifehouse
