A recipe combines the rich, cheesy goodness of classic eggplant parm with the vibrant, tangy flavors of caponata for a delicious twist. It’s a perfect dish to impress your family and friends with something both comforting and unique.
Prep Time30 min
Cook Time40 min
Total Time1 hr 10 min
Difficulty
Hard
Tips For Best Results
Salt the eggplant slices and let them sit for 20 minutes to remove bitterness and excess moisture.
Use fresh, ripe tomatoes or a good-quality tomato sauce for the best flavor.
Cook the caponata slowly to develop deep, caramelized flavors without burning the vegetables.
Ingredients
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Why This Recipe Is So Delicious
This dish brings together the rich, cheesy flavors of eggplant parm with the sweet and tangy notes of caponata. It offers a perfect balance of textures and tastes that feel both comforting and fresh. It's a creative way to enjoy eggplant with a twist.
Step 1
Heat your oven to 350°F (175°C). Pour about half a cup of olive oil into a large, heavy skillet and cook the eggplant slices until they soak up the oil and get tender. Once they’re ready, layer the eggplant pieces evenly on the bottom of a 3-quart casserole dish. Next, sauté the red peppers until they’re soft and spread them over the eggplant. Then, add a layer of mozzarella cheese on top.
Step 2
In the same skillet, add the remaining olive oil and cook the onions and garlic gently until they turn golden and caramelized. Stir in the stewed tomatoes, basil, and oregano, letting everything simmer together for about five minutes. Mix in the balsamic and red wine vinegars, brown sugar, and tomato paste, and let it cook down for another 10 minutes. If you like, toss in some anchovy fillets and capers for extra flavor, then season with salt and pepper to taste.
Step 3
Pour this saucy mixture over the mozzarella layer in your casserole dish, and finish by sprinkling Parmesan cheese all over the top. Pop the dish in the oven and bake for 20 to 25 minutes, or until the cheese is melted and bubbly. Let it cool a bit before serving and enjoy!
46
people cooked this recipe
ByDavid Brown
David shares approachable recipes, helpful cooking tips, and simple meal ideas.
Serving Ideas To Try
Serve this dish warm with a side of crusty bread or over a bed of pasta. A light green salad or roasted vegetables can complement the meal nicely. Garnish with fresh basil or parsley for a burst of color and freshness.
Freezing Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the oven to keep the texture intact. This dish can also be frozen for up to a month; thaw in the fridge before reheating.
Frequently Asked Questions
Can I use fresh tomatoes instead of canned stewed tomatoes?
Yes, you can use fresh tomatoes, but make sure to cook them down until they’re soft and saucy before adding to the dish.
How do I prevent the eggplant from absorbing too much oil?
Salt the eggplant slices and let them sit for 20 minutes to draw out moisture, then pat dry before frying to reduce oil absorption.
Can I make this dish ahead of time?
Absolutely, you can prepare it a day in advance and bake it just before serving for best results.
Is it necessary to use anchovies in the sauce?
No, anchovies are optional and can be omitted if you prefer a milder flavor or a vegetarian version.
What can I substitute for fresh basil and oregano if I don’t have them?
Dried basil and oregano can be used; just use about one-third of the amount since dried herbs are more concentrated.
Can I bake this dish at a temperature other than 350°F?
350°F is ideal for even cooking; baking at higher temperatures may cause the cheese to brown too quickly.
How do I know when the dish is done baking?
It’s ready when the cheese is melted, bubbly, and slightly golden on top, usually after 20-25 minutes.
Can I use a different cheese instead of mozzarella and Parmesan?
You can substitute with similar melting cheeses like provolone or fontina, and use a hard cheese like pecorino in place of Parmesan.
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