Eggplant Parm and Caponata Fusion

Ingredients 0/18

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!