Ingredients
- 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
Method
- 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.
