Eggplant Cacciatore
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Eggplant Cacciatore calories by ingredient
Introduction
From the book "Vegan Italiano" by Donna Klein. I served this over spelt spaghetti ... yum From the book "Vegan Italiano" by Donna Klein. I served this over spelt spaghetti ... yumNumber of Servings: 6
Ingredients
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1 large eggplans (1 to 1-1/4 lb), peeled and cubed
Table salt
2 tbsp extra virgin olive oil
1 c chopped onion
1 c chopped red bell pepper
1 c chopped green bell pepper
3 large cloves garlic, finely chopped
1 (26-oz.) jar marinara sauce
1 tsp dried oregano
1/2 tsp dried thyme leaves
1/8 tsp dried basil
Salt and black pepper to taste
Directions
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.