Eggplant Parmigiana Caponata

May 08, 2023May 8, 20230 13
Eggplant Parmigiana Caponata
in Main

Prep

30 min

Cook

50 min

Ready In

80 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

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 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 ( optional )
3 tablespoons capers , chopped
1 teaspoon salt
1 teaspoon ground black pepper
1 cup grated Parmesan cheese

Nutrision Information

Servings Per Recipe
6
Calories
513
Sugar
23g
Fat
41g
Eggplant Parmigiana Caponata is a classic Italian dish that is loved for its rich, savory flavors and melty, gooey cheese. This dish is perfect for a hearty dinner or a special occasion with friends and family. The combination of eggplant, bell pepper, and tomato creates a delicious and nutritious meal that can be enjoyed by everyone. It can be served as a main dish or a side dish, and is sure to please even the pickiest eaters.

Instructions

1.Preheat the oven to 350°F (175°C).
2.Heat 1/2 cup of the olive oil in a large skillet over medium heat.
3.In batches, cook the eggplant slices until browned and softened, adding more oil as needed.
4.Transfer the cooked eggplant to a paper towel-lined plate and set aside.
5.In the same skillet, heat the remaining oil and sauté the onion and garlic until soft and fragrant.
6.Add the bell pepper and sauté until softened.
7.Add the stewed tomatoes with the juice, basil, oregano, balsamic vinegar, red wine vinegar, brown sugar, tomato paste, anchovy fillets (if using), capers, salt, and pepper, stirring to combine.
8.Bring the mixture to a simmer and let cook for 10-15 minutes until slightly thickened.
9.In a large baking dish, layer half of the eggplant slices on the bottom.
10.Add half of the tomato mixture on top and sprinkle with half of the Parmesan cheese.
11.Layer the remaining eggplant slices on top followed by the remaining tomato mixture and Parmesan cheese.
12.Arrange the mozzarella cheese slices over the top.
13.Bake for 30-35 minutes until the cheese is melted and bubbly.
14.Let cool for a few minutes before serving.

PROS

Eggplant Parmigiana Caponata is a hearty and flavorful meal that can be enjoyed by everyone.

The mixture of eggplant, bell pepper, and tomato make it a healthy and nutritious dish.

CONS

This dish is high in calories and fat due to the use of mozzarella cheese and olive oil.

It may not be suitable for individuals on a low-fat or calorie-controlled diet.

HEALTH & BENEFITS

Eggplant is a great source of dietary fiber, potassium, and vitamins.
It has been linked to numerous health benefits, including reducing the risk of heart disease and aiding in digestion.
Bell peppers are also an excellent source of vitamins and antioxidants, which help to protect the body from damage caused by free radicals.

Print

Leave a Reply

Your email address will not be published.