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Eggplant Parmigiana Caponata

Eggplant Parmigiana Caponata

Cost $15, save $10

Source: Recommended by CookPal

  • 40 Min
  • 8 Servings
  • $15

INGREDIENTS

  • Vegetables

    • 1 eggplant, sliced into 1/2 inch rounds
    • 2 red bell peppers, chopped
    • 🧅 1 small onion, chopped
    • 🧄 2 cloves garlic, minced

  • Dairy

    • 8 slices mozzarella cheese
    • 1 cup grated Parmesan cheese

  • Oils & Vinegars

    • 1 cup olive oil, divided
    • 1/4 cup balsamic vinegar
    • 1/4 cup red wine vinegar

  • Canned & Condiments

    • 1 (16 ounce) can stewed tomatoes, with juice
    • 8 tablespoons tomato paste
    • 8 anchovy fillets, chopped (Optional)
    • 3 tablespoons capers, chopped

  • Other

    • 1 tablespoon chopped fresh basil
    • 1 tablespoon chopped fresh oregano
    • 🧂 1 teaspoon salt
    • 1 teaspoon ground black pepper
    • 1/2 cup brown sugar

STEPS

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 saturated with oil, then line the bottom of a 3-quart casserole dish. Saute red peppers until tender and layer over eggplant in dish. Top with mozzarella.

3

Heat remaining olive oil, cook onions and garlic until browned and caramelized. Stir in stewed tomatoes, basil, oregano, and simmer for 5 minutes.

4

Add balsamic vinegar, red wine vinegar, brown sugar, and tomato paste; simmer for 10 minutes. Add anchovy fillets (optional) and capers. Season with salt and pepper.

5

Pour sauce over mozzarella cheese in the casserole dish. Sprinkle Parmesan cheese on top.

6

Bake in preheated oven for 20 to 25 minutes, or until cheese is melted.

NUTRIENTS

Per 1 serving

🔥

481

Calories

  • 14
    Protein
  • 30
    Carbs
  • 35
    Fats

💡 Serve with linguini or any preferred pasta for a complete meal.For a vegetarian version, skip anchovies.Use low-moisture mozzarella if you prefer a less watery texture.Fresh herbs enhance flavor; avoid substituting dried if possible.