Eggplant Parmigiana Caponata

Recipesfull introduces to you: Italian Recipes. (Eggplant Parmigiana Caponata). 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.

Brief

Prep 30 mins

Cook: 40 mins

Total: 1hr10 mins

Servings: 8

Yield: 8 servings

Eggplant Parmigiana Caponata

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

¼ cup balsamic vinegar

¼ cup red wine vinegar

½ 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

Exquisite Yeastless Focaccia

World Cuisine

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 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.

Step 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 fillets if using and capers. Season with salt and pepper. Pour over the mozzarella cheese in the casserole dish. Sprinkle Parmesan cheese on top of sauce.

Step 4

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

Nutritional Information

Eggplant Parmigiana Caponata

Servings Per Recipe:8

Calories: 480.5

% Daily Value *

Protein: 14.3g 29%

Carbohydrates: 30g 10%

Dietary Fiber: 4.5g 18%

Sugars: 22.2g

Fat: 35.2g 54%

Saturated Fat: 8.5g 42%

Cholesterol: 30.1mg 10%

Vitamin A Iu: 1507.2IU 30%

Niacin Equivalents: 5.3mg 41%

Vitamin B6: 0.2mg 16%

Vitamin C: 48.8mg 81%

Folate: 40mcg 10%

Calcium: 394.9mg 40%

Iron: 2.3mg 13%

Magnesium: 44.2mg 16%

Potassium: 616mg 17%

Sodium: 1120.6mg 45%

Thiamin: 0.1mg 12%

Calories From Fat: 316.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.