Eggplant Parmigiana Caponata Recipe
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Eggplant Parmigiana Caponata

By: JenFen  
"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."

Rating: This weblink has been rated 11 times with an average star rating of 4.1 Read Reviews (9)

Rate/Review | 510 people have saved this

What to Drink?

Wine Sangiovese
Prep Time:
30 Min
Cook Time:
40 Min
Ready In:
1 Hr 10 Min

Servings  (Help)

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Original Recipe Yield 8 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
  • 3 tablespoons capers, chopped
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 cup grated Parmesan cheese

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 491 | Total Fat: 35.9g | Cholesterol: 32mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
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... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 11, 2008 by Jamie529 
Like several others, I made some changes to the recipe based on other comments. I reduced... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 15, 2008 by Kristin B 
I made this dish last night for Valentines Day and it was amazing! I followed all the reviews... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2007 by BLONDIE1426 
I would probably give this more like a 3.5 stars... we liked the flavors, and with a few... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 7, 2007 by Trinka G Supporting Member (Click to learn more about Supporting Membership)
Delicious recipe! I did omit the sugar entirely because of another cook's comment that the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 9, 2007 by smc 
For all you Ichthyophobics out there, this is a fabulous recipe that integrates anchovies... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 15, 2006 by foodaholic 
I threw some chicken into the recipe because it was in my fridge and needed to be used. It's a... MORE

 
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