Eggplant Parmigiana Caponata

Italian

Eggplant Parmigiana Caponata

Eggplant Parmigiana Caponata
  • PREP TIME
    30 mins
  • COOK TIME
    40 mins
  • TOTAL TIME
    1 hrs 10 mins
  • SERVING
    8 People
  • VIEWS
    129

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

Adjust Servings

Nutrition

  • Carbohydrate
    30 g
  • Cholesterol
    30 mg
  • Fiber
    5 g
  • Protein
    14 g
  • Saturated Fat
    9 g
  • Sodium
    1121 mg
  • Sugar
    22 g
  • Fat
    35 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C).

Image Step 02
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.

Image Step 03
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.

Image Step 04
04 Step

Recipe View 23 mins Bake in preheated oven for 20 to 25 minutes, or until cheese is melted.

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.

Ernest Rice

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

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RECIPE REVIEWS

Avarage Rating: 4.4/ 5 ( 43 Ratings)
Total Reviews: (3)

  • Danika Simonis

    May 25, 2025

    I 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, 2025

    Absolutely 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, 2024

    The 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.

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