Author Mark Bittman has introduced what he calls his “kitchen - sink” version of cacciatore. This recipe is a true gem for those following a vegan diet, offering a delicious and flexible way to use up the vegetables you have on hand.

When it comes to the traditional cacciatore, it often has a set list of ingredients and specific amounts. However, Bittman's approach breaks away from the norm. He understands that in a busy kitchen, you might not always have every single ingredient at your disposal. That's where his “kitchen - sink” concept shines.

Let's start by looking at the basic idea behind this vegan cacciatore. The beauty of it lies in its adaptability. You can take any vegetables that are sitting in your fridge or pantry and turn them into a mouth - watering dish. For example, if you have some bell peppers that are starting to get a little soft, they can be the perfect addition. Bell peppers add a sweet and slightly tangy flavor to the cacciatore.

Tomatoes are a staple in any cacciatore recipe, and in this vegan version, they play a crucial role. They form the base of the sauce, providing a rich and savory flavor. You can use canned tomatoes if fresh ones are not in season. The acidity of the tomatoes helps to balance out the other flavors in the dish.

Onions are another essential ingredient. They bring a depth of flavor and a bit of sweetness when cooked down. You can choose between white, yellow, or red onions, depending on your preference. Sautéing the onions until they are translucent is the first step in building the flavor of the cacciatore.

Garlic is a must - have. Just a few cloves can add a wonderful aroma and a punch of flavor. You can mince the garlic and add it to the onions during the sautéing process. The combination of onions and garlic creates a fragrant base for the rest of the dish.

Now, let's talk about the vegetables you can use. Zucchini is a great option. It has a mild flavor and a tender texture when cooked. You can cut it into chunks and add it to the cacciatore. Mushrooms are also a popular choice. They add an earthy flavor and a meaty texture, making the dish more satisfying. Whether you use button mushrooms, cremini mushrooms, or shiitake mushrooms, they will all work well.

If you have some eggplant on hand, it can be a fantastic addition. Eggplant absorbs the flavors of the sauce and becomes soft and delicious. Cut it into cubes and add it to the pot. Spinach or kale can also be thrown in towards the end of the cooking process. They add a dose of greens and nutrients to the dish.

To make the cacciatore, start by heating some olive oil in a large pot. Add the onions and sauté until they are translucent. Then, add the garlic and cook for a minute or two until fragrant. Next, add the canned tomatoes and any seasonings you like. You can use dried herbs such as oregano, basil, and thyme. These herbs will enhance the Italian - inspired flavor of the cacciatore.

Once the tomatoes and seasonings are in the pot, bring the mixture to a boil. Then, reduce the heat and let it simmer for a while to allow the flavors to meld. After that, start adding your chosen vegetables one by one. The cooking time will vary depending on the vegetables. For example, zucchini and mushrooms will cook relatively quickly, while eggplant might take a bit longer.

As the vegetables cook, they will release their flavors into the sauce, creating a rich and complex taste. You can stir the cacciatore occasionally to make sure everything is cooking evenly. Towards the end of the cooking process, if you added spinach or kale, stir them in and let them wilt in the hot sauce.

This vegan cacciatore can be served in many ways. You can serve it over cooked pasta, such as spaghetti or penne. The sauce will coat the pasta beautifully, and the vegetables will add a nice crunch and texture. It can also be served with a side of crusty bread. The bread can be used to soak up the delicious sauce.

Another option is to serve it as a standalone dish. You can plate it up and garnish it with some fresh herbs, like parsley or basil. The fresh herbs will add a pop of color and a burst of freshness to the dish.

In conclusion, Mark Bittman's “kitchen - sink” vegan cacciatore is a wonderful recipe. It not only allows you to use up the vegetables you have on hand but also provides a delicious and healthy meal option for those following a vegan diet. So, the next time you find yourself with a random assortment of vegetables in your kitchen, give this recipe a try.