Ingredients
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1 large eggplant, diced eggplant1 large eggplant, diced
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1 yellow onion, diced yellow onion1 yellow onion, diced
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1 red bell pepper, sliced red bell pepper1 red bell pepper, sliced
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1 yellow bell pepper, sliced yellow bell pepper1 yellow bell pepper, sliced
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3 cloves garlic, minced garlic3 cloves garlic, minced
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1 (14-oz) can diced tomatoes diced tomatoes1 (14-oz) can diced tomatoes
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1 (15-oz) can white beans, drained and rinsed white beans1 (15-oz) can white beans, drained and rinsed
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1/2 cup pitted green olives, halved green olives1/2 cup pitted green olives, halved
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1/2 cup vegetable broth vegetable broth1/2 cup vegetable broth
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2 tbsp capers, drained capers2 tbsp capers, drained
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2 tsp dried oregano dried oregano2 tsp dried oregano
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1 tsp dried thyme dried thyme1 tsp dried thyme
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1/2 tsp crushed red pepper flakes (optional) crushed red pepper flakes1/2 tsp crushed red pepper flakes (optional)
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1/4 cup chopped fresh parsley fresh parsley1/4 cup chopped fresh parsley
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Salt and black pepper, to taste black pepperSalt and black pepper, to taste
Directions
Serve the cacciatore as a main course with creamy polenta, gluten-free pasta, or crusty bread. For a lighter meal, enjoy over steamed greens or rice. To make this dish ahead, store in the refrigerator for up to 3 days. The flavors deepen with time, making leftovers even tastier.
Steps
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1
Done
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In a large, deep skillet or Dutch oven, add the diced eggplant, onion, red and yellow bell peppers, and a splash of vegetable broth. Sauté over medium heat for 5–7 minutes until softened, adding more broth as needed to prevent sticking. |
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2
Done
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Stir in the minced garlic, dried oregano, thyme, and (if using) red pepper flakes. Cook for 1 minute until fragrant. |
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3
Done
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Add the diced tomatoes (with juices), white beans, olives, capers, and remaining vegetable broth. Stir to combine. |
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4
Done
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Bring the mixture to a gentle simmer. Cover and cook for 20–25 minutes, stirring occasionally, until the eggplant is tender and the stew has thickened. |
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5
Done
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Remove from heat. Stir in balsamic vinegar, lemon zest, and chopped parsley. Season with salt and black pepper to taste. |
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6
Done
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Serve hot, garnished with extra parsley if desired. |
