Eggplant Parmigiana Caponata Recipe - Allrecipes.com
Eggplant Parmigiana Caponata Recipe
  • READY IN ABOUT hrs

Eggplant Parmigiana Caponata

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    30 mins
  • COOK

    40 mins
  • READY IN

    1 hr 10 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 26, 2004

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.

 
Most Helpful Critical Review
Apr 27, 2005

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!).

 
Dec 07, 2007

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 the dish enough and I was correct! My whole family gobbled it up - even my 5-year old and 19-month old children. No complaints of itchy mouths either! My husband loved the eggplant mixed in with his fettucini. I would like to suggest to anyone who is contemplating making this dish to go ahead and use the anchovies in the recipe. We are not an anchovy family. I personally hate strong-flavored fish. There is no way I would ever eat a slice of pizza with anchovies on it but when you add anchovies to sauces, it gives a depth to the dish that would be totally lacking if you omitted them. I keep anchovies on hand just for this. It can really make a difference between a good dish and a great one!For this recipe, I used the whole 2 ounce can of anchovy fillets. Just drained the oil from them, chopped them up and tossed them in at the right time. YUM!!!!!

 
May 11, 2008

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 red wine vinegar handy) and used only about 2 tablespoons of olive oil along with some olive oil spray during sauteing. (Way more healthy with less total fat!) I also added 1/4 cup of chopped kalamata olives, an 1/8 cup of chopped green olives and 3/4 of a cup of sauteed sliced white mushrooms. This was an amazingly good base for a recipe, and even better after sitting a day for the flavors to meld.

 
Nov 19, 2003

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!

 
Feb 15, 2008

I made this dish last night for Valentines Day and it was amazing! I followed all the reviews and didn't really measure my oil, just used enough to saute the veggies. It was the perfect amount! Everything about this dish was great, I even made extra sauce to use with chicken parmigiana...(my boyfriend wanted both chicken and eggplant). All I had to do was add s bit of vodka and heavy cream to the sauce, and a bit of tomato paste and it was amazing with the chicken. I would definitely recommend this recipe!

 
Aug 29, 2007

I would probably give this more like a 3.5 stars... we liked the flavors, and with a few modifications it could be a 5. The "fixes" I made would equate to the following modifications on the original recipe. First, I did not use any anchovies or capers. I used only about 2 tbs each of balsamic and red wine vinegar, and about 2 tbs brown sugar (the original recipe made it WAY too sweet!). Also, I would drain the tomatoes (I used diced instead of stewed) and would not saturate the eggplant with oil--my husband and I both thought it was way too oily and liquidy. Definitely has potential though--a good start!

 
May 09, 2007

For all you Ichthyophobics out there, this is a fabulous recipe that integrates anchovies into a tart, vegetable delight. Also great for any eggplant aficionados.

 

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Nutrition

  • Calories
  • 481 kcal
  • 24%
  • Carbohydrates
  • 30 g
  • 10%
  • Cholesterol
  • 30 mg
  • 10%
  • Fat
  • 35.2 g
  • 54%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 14.3 g
  • 29%
  • Sodium
  • 1121 mg
  • 45%

* Percent Daily Values are based on a 2,000 calorie diet.

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