"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." — JenFen
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olive oil, divided
eggplant, sliced into 1/2 inch rounds
red bell peppers, chopped
1 (16 ounce) can
stewed tomatoes, with juice
chopped fresh basil
chopped fresh oregano
red wine vinegar
anchovy fillets, chopped
ground black pepper
grated Parmesan cheese
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.
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!).
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.
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!!!!!
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!
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!
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Eggplant Parmigiana Caponata
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 317
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