Eggplant Cacciatore

eggplant-cacciatore

Meaty eggplant stands in nicely for traditional chicken in this tasty rendition of the perennial favorite.

Inredients:

1 large eggplant (1 to 1¼ pounds), peeled and cubed
Table salt
2 tablespoon extra-virgin olive oil
1 cup chopped onion
1 cup chopped red bell pepper
1 cup chopped green bell pepper
3 large cloves garlic, finely chopped
1 (26-ounce) jar marinara sauce
1 teaspoon dried oregano
½ teaspoon dried thyme leaves
¼ teaspoon dried basil
Salt and freshly ground black pepper, to taste
12 ounces linguine, cooked according to package directions until al dente drained

Directions:

Sprinkle the eggplant with table salt and set in a colander to drain for 30 minutes. 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, 3 minutes. Add the garlic and cook, stirring constantly, 1 minute. Add the sauce, oregano, thyme, basil, salt, and pepper; bring to a brisk simmer over medium-high heat. Reduce the heat and simmer gently, partially covered, 15 minutes, 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, 5 minutes. Add the sauce mixture; let come to a brisk simmer. Reduce heat and simmer gently, uncovered, 10 minutes, or until eggplant is tender, stirring occasionally. Serve hot, over linguine.

Yield: 5-6 main dish servings; 8 pasta-course servings

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