Friday, April 25, 2014

A to Z (and Tasty Delights)--Vegetable Cacciatore

Herding Cats vs The A to Z Challenge!
This is my third year joining in on blogging the Alphabet in April!

2014 Theme: "Gasp, Sigh, Gigglesnort w/ a side of Yum"

V: Vegetable Cacciatore (Yum)

I saw a recipe back in March for a chicken cacciatore and gah it looked so good! But *flails* being a vegetarian that was a total no-go. But I found a veggie version and decided I had to try it. Even if I ended up totally butchering the recipe I found and making my own. lol 

Tasty Delights and Dazzling Disasters is all about playing in the kitchen and having some fun.

I'll share my delights or my disasters. Yall feel free to join in and create your own posts, share your favorite recipes, what have you. 

Turns out you can vary this a bit. I used different types of peppers and tomatoes and dried herbs vs fresh. Still worked out just fine.

Saute this. Saute that. Add some wine!

Tomatoes and herbs are next then a bunch of simmering.

Not bad at all! I love eggplant and am always looking for new ways to use it and this is definitely one being added to my list. I completely butchered the original recipe I found. Some because I didn't like the ingredients (mushrooms gack!) and some because...well..even knowing I was going to make this one back in April when I went to actually cook...*hangs head* I had like nothing right. Ah well. Still turned out yummy!

Do you have a favorite eggplant dish?
Are you a strictly by the recipe kinda gal or do you wing it some days?

Vegetable Cacciatore Recipe (for printable recipe click HERE)
(serves 4-6)

1 Medium Eggplant, cut into about 1 inch cubes
10 oz of Cremini Mushrooms, quartered
1 Red Bell Pepper, cut inch chunks--I used green
1 Onion, chopped
1 32 oz Can of Italian Peeled and Chopped Tomatoes--I used 14oz dice tomatoes, 14oz tomato sauce
½ cup of Red Wine-- I used white whine
4 Tbsp Extra Virgin Olive Oil
1 Tbsp of Fresh Basil, chopped--I used 1tsp dried basil
1 Tbsp of Fresh Parley, chopped--I used 1 tsp dried parsley
Pinch of Hot Pepper Flakes--I used a pinch of crushed red pepper
1 lb of Whole Wheat Pasta ::snort:: I used regular ol' pasta
Salt and Pepper, to taste

  • In a large non stick skillet over high heat, add in about 2 Tbsp of olive oil and let it get nice and hot, add diced eggplant, season with salt and pepper and let it cook for 4 to 5 minutes or until the eggplant starts to cook down and develop color, remove to a plate and set aside. I added a little water as mine cooked as well since it absorbs so much of the olive oil and needed more liquid.
  • If you're doing mushrooms give them a cook for 3-4 minutes here.
  • In the same skillet, add in another Tbsp of oil and add in the onions and peppers, season with salt and cook for 3 to 4 minutes. 
  • Add the garlic and hot pepper flakes (or crushed pepper) and cook for an additional 30 seconds.
  • Add the cooked eggplant (and mushrooms) to the peppers and onion and add in the wine, let it cook for 1 minute. 
  • Add the tomatoes, parsley and basil then reduce the heat to medium-low and let it cook for 20 minutes or until the sauce has thickened. 
  • When the sauce has 10 minutes left to cook, add the pasta to the boiling water and cook it according to package directions making sure to drain well. 
  • Season with salt and pepper to taste then serve. 

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