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Chicken Cacciatora with Eggplant

Chicken Cacciatora with Eggplant Recipe

  • 2 or 3 small firm eggplants (1 pound total)
  • 2 teaspoons coarse sea salt or kosher salt, or to taste
  • 3½-pound chicken (preferably organic), trimmed and cut in pieces
  • 1 cup vegetable oil
  • 1 or 2 tablespoons all purpose flour
  • 2 tablespoons extra virgin olive oil
  • ½ cup finely chopped bacon (2 thick-cut strips)
  • 6 garlic cloves, crushed and peeled
  • ½ teaspoon peperoncino flakes, or to taste
  • 1 cup dry white wine
  • 3 cups (or a 28-ounce can) canned Italian plum tomatoes, preferably San Marzano, crushed by hand
  • 2 tablespoons chopped fresh Italian parsley
  • A heavy-bottomed skillet for frying the eggplant and chicken, 12-inch diameter
  • A heavy-bottomed saucepan or sauté pan, with sides 3 or 4 inches high and 12 inches in diameter or wider, with a cover
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 1035kcal (52%)
Total Fat 83g (128%)
Saturated Fat 15g (75%)
Cholesterol 199mg (66%)
Total Carbohydrate 13g
Dietary Fiber 4g
Sugars 5g
Protein 51g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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