Caponata-Style Eggplant Parmigiana

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Heat 1/2 cup olive oil in a large, heavy skillet. Cook the eggplant, stirring, until each piece is saturated with oil. Use the eggplant to line the bottom of a 3 quart casserole dish. Sauté the red peppers until tender, then layer them over the eggplant in the casserole dish. Top with mozzarella.

3. 3

   Heat the remaining olive oil and cook the onions and garlic until lightly browned and caramelized. Stir in the stewed tomatoes, basil, and oregano, and simmer for 5 minutes. Add the balsamic vinegar, red wine vinegar, brown sugar, and tomato paste. Simmer for 10 minutes. Add the anchovy fillets, if using, and the capers. Season with salt and pepper. Pour the mixture over the mozzarella cheese in the casserole dish. Sprinkle Parmesan cheese over the sauce.

4. 4

   Bake in the preheated oven for 20 to 25 minutes, or until the cheese is melted.

• Calories 490.59 kcal High
• Protein 13.47 g Good Source
• Carbs 34.73 g Moderate
• Total Fat 34.91 g High
• Saturated Fat 9.02 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 33.43 mg Moderate
• Sodium 1105.41 mg High
• Fiber 4.09 g Moderate
• Sugar 20.51 g High
• Added Sugar 0.0 g Low Source
• Calcium 472.43 mg Good Source
• Iron 1.71 mg Low Source
• Potassium 455.17 mg Low Source
• Vitamin A 92.48 mcg_rae Moderate
• Vitamin C 55.62 mg Good Source
• Vitamin D 0.06 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Fish 🐟
• Milk 🥛
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷