Eggplant Cacciatore with Wholewheat Spaghetti
with roasted bell pepper sauce, olives & basil
Cacciatore is a rustic dish typically made with ingredients such as onions, tomatoes and peppers. It was considered a common "hunter's meal" – hence the name "cacciatore", meaning "hunter" in Italian!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
90 g
Wholewheat spaghetti
(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)
½ piece
Garlic
½ piece
Onion
½ piece
Eggplant
½ sachet(s)
Sicilian-style herb mix
100 g
Passata
40 g
Tomato tapenade
(Contains: Zwaveldioxide en sulfiet May be present: Selderij)
40 g
Roasted bell pepper sauce
5 g
Fresh basil
30 g
Green olives
½ piece
Romano pepper
Not included in your delivery
¼ piece
Low sodium vegetable stock cube
¼ tablespoon
Olive oil
1 tablespoon
Balsamic vinegar
1 teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Cook the spaghetti for 10 - 12 minutes.
- Reserve 100ml pasta water per person, then drain and set aside.
- Meanwhile, dice the eggplant and chop the onion. Crush or mince the garlic. Dice the Romano pepper.
- Meanwhile, heat a light drizzle of olive oil in large deep frying pan over medium-high heat.
- Fry the onion and eggplant for 6 - 8 minutes or until the eggplant is golden-brown.
- Add the Sicilian herbs, the Romano pepper and the garlic and fry for 1 more minute.
Did you know... eggplants are a very versatile vegetable, and they're also a great source of iron and vitamin C.
- Deglaze the vegetables with the balsamic vinegar, then stir in the passata, tomato tapenade, olives and sugar.
- Add half of the reserved pasta water, then cover with the lid and allow to simmer for 7 - 10 minutes, reducing the heat if necessary.
- Roughly chop the basil in the meantime.
- Transfer the spaghetti to the sauce and add half of the remaining pasta water, or more as necessary if it seems too dry.
- Mix well to combine and season to taste with salt and pepper.
- Serve the spaghetti on deep plates.
- Drizzle with the roasted bell pepper sauce and garnish with the basil.
