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vegetable cacciatore


Cacciatore translates to ‘hunter’. But who says the chicken needs to be the one who is hunted? This vegan version is hugely satisfying with an array of fresh vegetables in a swoon-worthy broth. Don’t forget to serve with chunks of Italian crusty bread for the ultimate feeding pleasure.


7 tablespoons olive oil + extra to serve

250g button mushrooms, halved

½ medium eggplant, large chunks

1 onion, finely diced

2 garlic cloves, crushed

1 carrot, finely diced

½ cup vegan dry red wine 

400g canned diced tomatoes 

1 cup cooked butter beans

½ cup whole black olives

1 cup ‘chicken’ style or vegetable liquid stock

large handful of parsley, chopped 

½ teaspoon salt 

cracked black pepper



Heat 5 tablespoons of the oil in a large saucepan. Add the mushrooms and eggplant and fry for a few minutes at a high heat, until brown. 

Remove mushrooms and eggplant from the pan and set aside. 

Heat the remaining 2 tablespoons of oil in the pan. Lower the heat and add the onions and sauté for several minutes. Add garlic and cook for a further 1 minute. 

Add the carrot and cook for 1 minute. Pour in the wine and simmer until wine is completely reduced. Add the tomatoes, beans, olives and stock. Simmer for 5 minutes, stirring occasionally. 

Add the pre-cooked mushrooms and eggplant, parsley, salt and pepper. Simmer for a further 5 minutes. 

Drizzle generously with olive oil.

Serve the cacciatore with crusty bread or pile onto pasta, polenta or even a bed of mashed potatoes.

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