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Eggplant Caponata Parmigiana

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PREP TIME
30 min
COOKING TIME
40 min
TOTAL TIME
70 min
SERVINGS
8 servings
Dinner
Eggplant Caponata Parmigiana
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
  • 1/4 cup balsamic vinegar
  • 1/4 cup red wine vinegar
  • 1/2 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
Instructions
1
Preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius, for optimal cooking results.
2
In a large, heavy skillet, warm half a cup of olive oil over medium heat. Cook sliced eggplant until it's fully coated in the oil and tender to the touch. Arrange the cooked eggplant slices at the bottom of a 3-quart casserole dish to create a layering base.
3
Next, sauté sliced red peppers in the same skillet until they're tender and easily pierced with a fork. Layer the cooked peppers over the eggplant in the casserole dish, creating a harmonious blend of flavors and textures.
4
Add sliced mozzarella cheese on top of the pepper layer to provide a creamy, melty base for the dish.
5
In a separate skillet, warm the remaining olive oil over medium heat. Cook sliced onions and minced garlic until they're lightly browned and caramelized, releasing their natural sweetness. Stir in a can of stewed tomatoes, chopped basil, and dried oregano, allowing the flavors to meld together for 5 minutes.
6
Add a splash of balsamic vinegar, red wine vinegar, brown sugar, and tomato paste to the skillet mixture. Simmer the sauce for an additional 10 minutes, allowing the flavors to deepen and intensify.
7
If using anchovy fillets, stir them in during the last minute of simmering. Add a sprinkle of capers for added depth and complexity. Season the sauce with salt and pepper to taste.
8
Pour the savory tomato sauce over the mozzarella cheese in the casserole dish, creating a rich and satisfying layering effect.
9
Sprinkle grated Parmesan cheese over the top of the sauce to add a salty, nutty flavor.
10
Bake the casserole in your preheated oven for 20 to 25 minutes, or until the cheese is melted and bubbly.