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.