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.

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INGREDIENTS

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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

 

METHOD

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. 

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Remove mushrooms and eggplant from the pan and set aside. 

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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. 

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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. 

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

Drizzle generously with olive oil.

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