- 6 tablespoons olive oil + extra to serve
- 250g button or small mushrooms
- ½ medium eggplant, diced
- 1 onion, diced
- 2 garlic cloves, crushed
- 1 carrot, diced
- ½ capsicum, sliced
- ½ cup vegan dry red wine
- 400g can diced tomatoes
- 400g can butter beans, drained
- ½ cup whole black olives
- 1 cup vegan ‘chicken’ style liquid stock
- ¼ cup fresh parsley, chopped
- ½ teaspoon salt
- cracked black pepper
- Heat 4 tablespoons of the oil in a large saucepan. Add the mushrooms and eggplant, fry for a few minutes at a high heat, until brown.
- Remove mushrooms and eggplant from the pan and set aside.
- Heat the remaining oil in the saucepan. Lower the heat and add the onions and sauté for several minutes. Add garlic and cook for a further 1 minute.
- Add carrot and capsicum. Fry for 1 minute. Pour in the wine and simmer until the wine is completely reduced. Add the tomatoes, olives, beans and stock. Simmer for 5 minutes, stirring occasionally.
- Add the pre-cooked mushrooms, eggplant, parsley, salt and pepper. Simmer for a further 5 minutes. Before serving, drizzle generously with olive oil.
- Serve the cacciatore with crusty bread or serve over pasta, polenta or mashed potatoes.
Ciao, I’m Nadia and I’m a vegan Italian recipe creator and author of Discovering Vegan Italian. I’m here to help you embrace life the Italian way through delicious recipes and the joy of cooking.
But what I’m really passionate about is showing you how you can be vegan and honour your food traditions at the same time!
A little more about me…
I first went vegan in 2001 and I love sharing my passion for veganising traditional dishes through my blog and social media pages. I have shared my love of veganising Italian food as a guest presenter on Channel 10s Freshly Picked with Simon Toohey and the SBS reality TV cooking show, The Chefs’ Line.
When I’m not whipping up fresh pasta or running a cooking class, I’m developing recipes and writing, with articles featured in Nourish, Ramona, Vegan Lifestyle Magazine, The Australian Vegan Magazine and Vegan Travel. I hope you find some inspiration in articles such as these Cooking with Love.
I have a background in theatre, acting and creative writing. I’m a published playwright and winner of Exit Theatre Company’s 2014 script writing competition, which went on to be directed by Logie award winning actor, John Wood in 2017. You can find the The Colour of Fire here.
I just love poetry and have published my own anthology, Winter’s Last Kiss. You can see a sneak peek or purchase a copy here.
I studied acting at The Victorian College of Arts, Flinders University and National Theatre Drama School and have performed in theatre and film and won the Theatre Shorts Best Actor award for my original monologue, a symbolic piece exploring the connection between human genocide and mass animal slaughter. You can see my performance here, The Way Things Are.
My love of Italian food, travel and culture arises from my heritage; my father was born in the small southern Italian town of Molinara, Benevento.
Let’s keep creating connections and joyful experiences through food. The vegan Italian way.
Keep cooking with love,