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Eggplant Parmigiana Caponata

Eggplant Parmigiana Caponata

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3
Recipe by
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Ingredients

  • 1 cup olive oil (divided)
  • 1 eggplant (sliced into 12 inch rounds)
  • 2 red bell peppers (chopped)
  • 8 slices mozzarella cheese
  • 1 onion (chopped)
  • 2 cloves minced garlic
  • 16 ozs stewed tomatoes (with juice)
  • 1 tbsp fresh basil (chopped)
  • 1 tbsp fresh oregano (chopped)
  • 14 cup balsamic vinegar
  • 14 cup red wine vinegar
  • 12 cup brown sugar
  • 8 tbsps tomato paste
  • 8 anchovy fillets (chopped)
  • 3 tbsps capers (chopped)
  • 1 tsp salt
  • 1 tsp black pepper (ground)
  • 1 cup grated parmesan cheese
Prep Time
30 min
Total Time
1 hr 10 min
Servings
8 servings

Preparation

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Nutrition Facts

Amount Per Serving
Calories 460 Calories from Fat 330
% Daily Value *
Total Fat 36g 55%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 900mg 38%
Potassium 450mg 13%
Total Carbohydrate 22g 7%
Dietary Fiber 4g 16%
Sugars 16g
Protein 13g
Vitamin A 25%
Vitamin C 70%
Calcium 30%
Iron 10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy

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