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Eggplant Parmigiana Caponata
August 29, 2007

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 original recipe. First, I did not use any anchovies or capers. I used only about 2 tbs each of balsamic and red wine vinegar, and about 2 tbs brown sugar (the original recipe made it WAY too sweet!). Also, I would drain the tomatoes (I used diced instead of stewed) and would not saturate the eggplant with oil--my husband and I both thought it was way too oily and liquidy. Definitely has potential though--a good start!

  1. 34 Ratings

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