For a lighter version, grill the eggplant instead of sautéing it. This reduces the amount of oil used while adding a smoky flavor. If you're not a fan of anchovies, you can omit them or substitute with a pinch of red pepper flakes for a bit of heat. Fresh mozzarella will melt beautifully, but low-moisture mozzarella is also a great option for a less watery dish.
Eggplant Parmigiana Caponata
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PREP TIME30 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs 10 mins
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SERVING8 People
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VIEWS129
This recipe masterfully marries the comforting familiarity of eggplant parmesan with the vibrant, tangy flavors of caponata. A celebration of Mediterranean cuisine, it’s rich, layered, and utterly satisfying, perfect as a hearty main course or alongside your favorite pasta.
Ingridients
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Nutrition
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Carbohydrate30 g
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Cholesterol30 mg
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Fiber5 g
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Protein14 g
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Saturated Fat9 g
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Sodium1121 mg
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Sugar22 g
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Fat35 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C).
02 Step
Recipe View 20 mins 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.
03 Step
Recipe View 25 mins 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.
04 Step
Recipe View 23 mins Bake in preheated oven for 20 to 25 minutes, or until cheese is melted.
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Danika Simonis
May 25, 2025I made this for a dinner party, and everyone raved about it. The caponata element adds a unique twist to traditional eggplant parm. Will definitely make again!" - John B.
Frederic Wuckert
Feb 22, 2025Absolutely delicious! The combination of flavors is incredible. I did grill the eggplant as suggested, and it was a hit!" - Sarah M.
Noel Becker
Apr 21, 2024The balsamic and red wine vinegar give it such a nice tang. I added a bit of extra basil because I love it. Thanks for the great recipe!" - Emily L.