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Eggplant Parmigiana Caponata

Rated as 4.36 out of 5 Stars

"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."
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Ingredients

1 h 10 m servings 481 cals
Original recipe yields 8 servings

Directions

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

Nutrition Facts


Per Serving: 481 calories; 35.2 g fat; 30 g carbohydrates; 14.3 g protein; 30 mg cholesterol; 1121 mg sodium. Full nutrition

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Reviews

Read all reviews 22
  1. 33 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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 t...

Most helpful critical review

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....

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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 t...

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! He...

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 r...

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....

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...

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! ...

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 ori...

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.

The sauce is delicious and I and used over eggplant rollatine instead of the original eggplant recipe provided. The vinegars & anchovies made it very tasty but I cut down the amount of brown sug...