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Eggplant Parmigiana Caponata
Eggplant Parmigiana Caponata
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Mouthwatering sautéed eggplant, red bell peppers, and onion in a tangy tomato sauce topped with melted mozzarella, Parmesan, capers, and optional anchovies. A perfect blend of eggplant Parmesan and caponata, serve with linguini or preferred pasta.
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
  • 0.25 cup balsamic vinegar
  • 0.25 cup red wine vinegar
  • 0.5 cup brown sugar
  • 8 tablespoons tomato paste
  • 8 anchovy fillets, chopped
  • 3 tablespoons capers, chopped
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 cup grated Parmesan cheese
Instructions:
  • Preheat your oven to 350°F (175°C) for the perfect cooking temperature.
  • In a large heavy skillet, heat 1/2 cup of olive oil. Sauté the eggplant until it absorbs the oil. Line the bottom of a 3-quart casserole dish with the eggplant. Sauté the red peppers until tender, then layer them over the eggplant in the dish. Sprinkle with mozzarella on top.
  • In a skillet, heat the remaining olive oil and sauté onions and garlic until golden and caramelized. Mix in stewed tomatoes, basil, and oregano. Let it simmer for 5 minutes. Stir in balsamic vinegar, red wine vinegar, brown sugar, and tomato paste; simmer for an additional 10 minutes. If desired, add anchovy fillets and capers. Season with salt and pepper. Pour the sauce over the mozzarella in the casserole dish and sprinkle with Parmesan cheese.
  • Place in a hot oven for 20-25 minutes, or until the cheese is gooey and melted.

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