Meatless Cacciatore

Serves: 3-4 portions


  • 1 large eggplant, peeled and cut into 1 inch dice
  • 1 Tbsp. salt
  • 1 oz. olive oil
  • 1 medium onion, sliced
  • 2 tsp. chopped garlic
  • 1 each green & yellow bell peppers, seeded and cut into large dice
  • 2 large portabella mushroom, sliced
  • 16 oz. good quality marinara sauce
  • 1 qt. RC Vegan Demi Glace Mix, prepared
  • 8 oz. red wine
  • 4 oz. balsamic vinegar
  • 8 oz. edamame beans
  • 6 oz. cooked cannellini beans, rinse if using canned
  • 1 Tbsp. chopped italian parsley
  • 1 Tbsp. chopped fresh basil
  • 8 oz. prepared Hearty Foundations™ Vegan GF FlavorMatch® Gluten-Free Chicken Flavor Base No Added MSG


  1. 1 Mix large diced eggplant and salt together in a bowl and refrigerate for at least 1 hour, overnight would be best.
  2. 2 This will ensure the bitterness is removed.
  3. 3 Heat oil in a large sauté pan and add onion.
  4. 4 Caramelize onions and add garlic, peppers and mushrooms.
  5. 5 Cook mixture for 3-5 minutes.
  6. 6 While vegetables are cooking, drain salted eggplant and rinse well with cold water.
  7. 7 Add to pepper, mushroom and onion mixture and continue cooking until eggplant is soft.
  8. 8 Add rest of ingredients and bring to a simmer.
  9. 9 Cook until vegetables are soft but not mushy and season with black pepper.


Value Added Suggestions:

To “Umamify” this recipe simply add, 1 tsp. each RC Umami Sensations® Mirepoix, Champignon Mushroom and Red Miso Powders.
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