THE RECIPE JOURNAL · Main Course
Savory Eggplant Parmesan Caponata
This flavorful dish combines tender eggplant with a rich tomato sauce, creating a perfect balance of savory and tangy notes. It’s a delicious way to enjoy a classic Italian-inspired meal that’s both comforting and satisfying.
FROM THE KITCHEN • Savory Eggplant Parmesan Caponata
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F (175°C). Pour half a cup of olive oil into a large, heavy skillet and cook the eggplant slices until they’re nicely soaked with oil. Once done, arrange the eggplant in a single layer at the bottom of a 3-quart casserole dish. Next, sauté the red peppers in the same pan until they’re soft, then layer them over the eggplant. Scatter the mozzarella on top.
02
Step 2
In the same skillet, add the remaining olive oil and cook the onions and garlic until they turn golden and caramelized. Stir in the stewed tomatoes, fresh basil, and oregano, letting everything simmer gently for about 5 minutes. Then add the balsamic and red wine vinegars, brown sugar, and tomato paste, and let it all simmer for another 10 minutes. If you’re using anchovies, toss them in now along with the capers. Season with salt and pepper to taste.
03
Step 3
Pour this rich sauce over the mozzarella in the casserole dish, then sprinkle Parmesan cheese over the top. Pop it into the oven and bake for 20 to 25 minutes, until the cheese is melted and bubbly. Let it cool a bit before serving, and enjoy!
Why you’ll love it
This dish combines rich, tender eggplant with a tangy, flavorful medley of vegetables and herbs. It offers a perfect balance of savory and sweet notes, making it a satisfying meal for both vegetarians and meat lovers alike.
How to serve
Serve warm or at room temperature alongside crusty bread or over creamy polenta. It also pairs well with a simple green salad or a light pasta dish for a complete meal.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors often improve after a day. Reheat gently on the stove or enjoy cold as a topping for sandwiches or crackers.
