Eggplant Parmigiana Caponata

Eggplant Parmigiana Caponata

20
JenFen 1

"I made this recipe to combine the tastes of eggplant parmesan and caponata, an Italian eggplant appetizer. It is quite rich and uses a lot of olive oil. It is best served with linguini or some other kind of pasta on the side. It is a bit sweet and a bit salty with a nice texture."

Ingredients

1 h 10 m {{adjustedServings}} servings 481 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 481 kcal
  • 24%
  • Fat:
  • 35.2 g
  • 54%
  • Carbs:
  • 30g
  • 10%
  • Protein:
  • 14.3 g
  • 29%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 1121 mg
  • 45%

Based on a 2,000 calorie diet

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Directions

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  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 filets 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.
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Reviews

20
  1. 31 Ratings

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really good -- but i made some changes: no bell peppers, no wine vinegar, 1/4 c. br. sugar instead of 1/2 c., no anchovies, no capers... great!!! made it again and got rave reviews--again! He...

Delicious recipe! I did omit the sugar entirely because of another cook's comment that the sauce tasted like a Bar-B-Que sauce and it was superb! I figured the Balsamic Vinegar would sweeten t...

Like several others, I made some changes to the recipe based on other comments. I reduced the brown sugar to 3 tablespoons, removed the anchovies, used only balsamic vinegar (didn't have any r...