Eggplant Cacciatore
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 large eggplans (1 to 1-1/4 lb), peeled and cubedTable salt2 tbsp extra virgin olive oil1 c chopped onion1 c chopped red bell pepper1 c chopped green bell pepper3 large cloves garlic, finely chopped1 (26-oz.) jar marinara sauce1 tsp dried oregano1/2 tsp dried thyme leaves1/8 tsp dried basilSalt and black pepper to taste
This makes 5-6 main dish or 8 pasta-course servings. Nutritional info calculated using 6 main dish servings. Remember, the pasta will be extra!
Sprinke the eggplant with table salt and set in a colander to drain for 30 minutes (you can skip this step if you are pressed for time). Rinse the eggplant under cold running water and drain well between paper towels.
In a large saucepan or medium stockpot, heat half the oil over medium heat. Add the onion and bell peppers; cook, stirring often, until softened, about 3 min. Add the garlic and cook, stirring constantly, 1 min. Add the sauce, oregano, thyme, basic, salt and pepper; bring to a brisk simmer over medium-high heat. Reduce the heat and summer gently, partially-covered, 15 min., stirring occasionally.
Meanwhile, in a large nonstick skillet, heat the remaining oil over medium-high heat. Add the eggplant and cook, stirring, until lightly browned, about 5 min. Add the sauce mixture; let come to a brisk simmer. Reduce heat and simmer gently, uncovered, about 10 minutes, until eggplant is tender, stirring occasionally. Serve hot over your favorite pasta.
Number of Servings: 6
Recipe submitted by SparkPeople user MADPADDLER.
Sprinke the eggplant with table salt and set in a colander to drain for 30 minutes (you can skip this step if you are pressed for time). Rinse the eggplant under cold running water and drain well between paper towels.
In a large saucepan or medium stockpot, heat half the oil over medium heat. Add the onion and bell peppers; cook, stirring often, until softened, about 3 min. Add the garlic and cook, stirring constantly, 1 min. Add the sauce, oregano, thyme, basic, salt and pepper; bring to a brisk simmer over medium-high heat. Reduce the heat and summer gently, partially-covered, 15 min., stirring occasionally.
Meanwhile, in a large nonstick skillet, heat the remaining oil over medium-high heat. Add the eggplant and cook, stirring, until lightly browned, about 5 min. Add the sauce mixture; let come to a brisk simmer. Reduce heat and simmer gently, uncovered, about 10 minutes, until eggplant is tender, stirring occasionally. Serve hot over your favorite pasta.
Number of Servings: 6
Recipe submitted by SparkPeople user MADPADDLER.
Nutritional Info Amount Per Serving
- Calories: 315.0
- Total Fat: 13.4 g
- Cholesterol: 0.0 mg
- Sodium: 1,645.1 mg
- Total Carbs: 42.2 g
- Dietary Fiber: 9.1 g
- Protein: 7.4 g
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