Eggplant Parmigiana Caponata Recipe

Name: Eggplant Parmigiana Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup olive oil, divided; 1 eggplant, sliced into 1/2 inch rounds; 2 red bell peppers, chopped; 8 slices mozzarella cheese; 1 small onion, chopped; 2 cloves garlic, minced; 1 (16 ounce) can stewed tomatoes, with juice; 1 tablespoon chopped fresh basil; 1 tablespoon chopped fresh oregano; 1/4 cup balsamic vinegar; 1/4 cup red wine vinegar; 1/2 cup brown sugar; 8 tablespoons tomato paste; 8 anchovy fillets, chopped (optional); 3 tablespoons capers, chopped; 1 teaspoon salt; 1 teaspoon ground black pepper; 1 cup grated Parmesan cheese

Servings: persons

1 cup olive oil, divided
1 eggplant, sliced into 1/2 inch rounds
2 red bell peppers, chopped
8 slices mozzarella cheese
1 small onion, chopped
2 cloves garlic, minced
1 (16 ounce) can stewed tomatoes, with juice
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
1/4 cup balsamic vinegar
1/4 cup red wine vinegar
1/2 cup brown sugar
8 tablespoons tomato paste
8 anchovy fillets, chopped (optional)
3 tablespoons capers, chopped
1 teaspoon salt
1 teaspoon ground black pepper
1 cup grated Parmesan cheese

1
Preheat oven to 350 degrees F (175 degrees C).
2
Heat 1/2 cup olive oil in a large heavy skillet. Saute eggplant until each piece becomes saturated with oil. Use eggplant to line the bottom of a 3 quart casserole dish. Saute the red peppers until tender, and layer over eggplant in casserole dish. Top with mozzarella.
3
Heat remaining olive oil, and cook onions and garlic until lightly browned and caramelized. Stir in stewed tomatoes, basil, and oregano and simmer 5 minutes. Add balsamic vinegar, red wine vinegar, brown sugar, and tomato paste. Simmer for 10 minutes. Add anchovy fillets, if using, and capers. Season with salt and pepper. Pour over the mozzarella cheese in the casserole dish. Sprinkle Parmesan cheese on top of sauce.
4
Bake in preheated oven for 20 to 25 minutes, or until cheese is melted.

967

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup olive oil, divided, 1 eggplant, sliced into 1/2 inch rounds, 2 red bell peppers, chopped, 8 slices mozzarella cheese, and more.

Yes, Eggplant Parmigiana Caponata falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Parmigiana Caponata

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