Eggplant Parmigiana Caponata

SUBMITTED BY: JenFen PHOTO BY: foodaholic

"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."

PREP TIME	30 Min
COOK TIME	40 Min
READY IN	1 Hr 10 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

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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
3 tablespoons capers, chopped
1 teaspoon salt
1 teaspoon ground black pepper
1 cup grated Parmesan cheese

READ REVIEWS (9)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
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.
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.
Bake in preheated oven for 20 to 25 minutes, or until cheese is melted.

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REVIEWS

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Reviewed on Feb. 26, 2004 by XIBITS

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! Here is what one person said: "Oh my gosh, recipe, please!!! Fabulous! Wanted to lick the bottom of the pan but used my broccoli instead." I made it with the capers this time.

5 users found this review helpful

Reviewed on Nov. 19, 2003 by flying fingers

Absolutely wonderful, although I did do a few alterations as I did not have a few ingredients. I used green olives ground up in blender instead of capers, accidently cooked the peppers with the onion, and used green onion instead. It is a bit sweet, and I might back off a bit on the sugar next time, but there WILL be a next time!

4 users found this review helpful

Reviewed on Apr. 27, 2005 by DASMEOK

This is a very distinctive tasting dish, the kind you either love or hate. I loved it, thought it was tasty and different, my hubby hated it, wanted to know why I put barbecue sauce on eggplant. If you are looking for a more traditional italian tasting sauce for on top, I would suggest cutting way back on the vinegars and sugar. If you like something new, than leave it as is (maybe still less brown sugar!).

2 users found this review helpful

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Recipe Submitter:

JenFen

	Cooking Level: Intermediate Home Town: Salem, Missouri, USA Living In: Columbia, Missouri, USA
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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 495

Total Fat: 36g
Cholesterol: 29mg
Sodium: 1159mg
Total Carbs: 30.7g
Dietary Fiber: 3.9g
Protein: 15.5g

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