I find it interesting that cacciatore means hunter in Italian. In preparing this dish I did make it “hunter-style” (meaning I did prepare this with onions, herbs and tomatoes) but took some liberties with adding more veggies to this awesome dish.
The added veggies also give some extra vitamins/minerals like extra fiber, calcium, potassium, B6, D, K, E and A plus the good carbs your body needs and it really gives a nice twist to this classic tasty dish. The workout group I am in had a type of this recipe but it gave me an idea to make it but with a vegetarian twist and I found it to be more hardy and so good.
- 1 Tbsp olive oil
- 1 box of Quorn fillets ( 4 fillets come in a box)
- 1 medium onion, thinly sliced
- 1 medium celery stalk, sliced
- 1 clove garlic, finely chopped
- 1 medium green bell pepper cut into 1-inch pieces
- 8 oz sliced mushrooms
- 1 8 oz can of tomato sauce and 5 whole tomatoes cut in bitesize pieces
- 1½ tsp dried basil, crushed
- Ground black pepper (to taste; optional)
- 2 medium zucchini, sliced
- 1 medium eggplant, peeled, cut into 1-inch cubes
- 6 fresh parsley sprigs, finely chopped (for garnish, optional)
- Heat oil in large nonstick skillet over medium-high heat.
- Add fillets; cook, stirring frequently, for 3 to 4 minutes,
- Add onion, celery, garlic, bell pepper, and mushrooms. Cook, stirring occasionally, for 4 to 5 minutes or until onion begins to soften.
- Add tomatoes, basil, and pepper (if desired); cook, stirring occasionally, for 5 to 6 minutes.
- Add zucchini and eggplant; cook, stirring occasionally, for 5 to 6 minutes,
- Garnish with parsley if desired.
Serve over brown wheat spaghettis noodles that are cooked per the packaged directions.
You can top with shredded parmesan, enjoy!