Eggplant Cacciatore
Succulent and delicious, this eggplant pasta dish will become your go-to pasta recipe for those days when you need a quick, tasty and healthy meal.
Servings: 6 people
Calories: 413kcal
Ingredients
- 1 cup onions cut into strips
- 1 cup bell pepper (any color) cut into strips
- 1 cup mushrooms (any variety you prefer) sliced
- 2 cloves garlic minced
- 2 cups eggplant peeled and cut into 1/4 slices
- 2 tbsp olive oil
- ½ cup red or white wine
- ¼ tsp dried rosemary
- 3 cups tomato basil sauce or jarred tomato sauce
- salt & pepper to taste
- 1 pound box pasta
Instructions
- In a large skillet or pot, saute the onion, bell pepper, mushrooms, garlic, and eggplant in olive oil in batches.
- Add the rosemary, wine, and tomato basil sauce, simmer for 15-20 minutes until all the vegetables are cooked.
- Cook the pasta according to the package, spoon over the cacciatore and serve immediately.
Notes
Breaded and fried eggplant would work well with this dish too.
Nutrition
Calories: 413kcal | Carbohydrates: 70g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Sodium: 244mg | Potassium: 588mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1155IU | Vitamin C: 38mg | Calcium: 50mg | Iron: 1.7mg