- Diet & lifestyle
- Vegetarian meals
This recipe marries the flavours of aubergine, Parmesan and caponata, a Sicilian vegetable dish. Serve with loads of crusty bread or even pasta on the side.
39 people made this
- 250ml olive oil, divided
- 1 aubergine, sliced into 1cm rounds
- 2 red peppers, chopped
- 8 slices mozzarella cheese
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (400g) tin plum tomatoes, with juice
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 4 tablespoons balsamic vinegar
- 4 tablespoons red wine vinegar
- 7 tablespoons dark brown soft sugar
- 8 tablespoons tomato puree
- 8 anchovy fillets, chopped
- 3 tablespoons capers, chopped
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 80g grated Parmesan cheese
MethodPrep:30min ›Cook:40min ›Ready in:1hr10min
- Preheat oven to 180 C / Gas 4.
- Heat 1/2 of the olive oil in a large heavy frying pan. Saute aubergine until each piece becomes saturated with oil. Use aubergine to line the bottom of a 3 litre casserole dish. Saute the red peppers until tender, and layer over aubergine in dish. Top with mozzarella.
- Heat remaining olive oil, and cook onions and garlic until lightly browned and caramelised. Stir in tomatoes, basil and oregano and simmer 5 minutes. Add balsamic vinegar, red wine vinegar, dark brown soft sugar and tomato puree. Simmer for 10 minutes. Add anchovy fillets and capers. Season with salt and pepper. Pour over the mozzarella cheese in the casserole dish. Sprinkle Parmesan cheese on top of sauce.
- Bake in preheated oven for 20 to 25 minutes, or until cheese is melted.
Reviews & ratingsAverage global rating:(38)
Reviews in English (22)
by Trinka G
Delicious recipe! I did omit the sugar entirely because of another cook's comment that the sauce tasted like a Bar-B-Que sauce and it was superb! I figured the Balsamic Vinegar would sweeten the dish enough and I was correct! My whole family gobbled it up - even my 5-year old and 19-month old children. No complaints of itchy mouths either! My husband loved the eggplant mixed in with his fettucini.I would like to suggest to anyone who is contemplating making this dish to go ahead and use the anchovies in the recipe. We are not an anchovy family. I personally hate strong-flavored fish. There is no way I would ever eat a slice of pizza with anchovies on it but when you add anchovies to sauces, it gives a depth to the dish that would be totally lacking if you omitted them. I keep anchovies on hand just for this. It can really make a difference between a good dish and a great one!For this recipe, I used the whole 2 ounce can of anchovy fillets. Just drained the oil from them, chopped them up and tossed them in at the right time. YUM!!!!!-07 Dec 2007
really good -- but i made some changes: no bell peppers, no wine vinegar, 1/4 c. br. sugar instead of 1/2 c., no anchovies, no capers... great!!!made it again and got rave reviews--again! Here is what one person said: "Oh my gosh, recipe, please!!! Fabulous! Wanted to lick the bottom of the panbut used my broccoli instead." I made it with the capers this time.-27 Mar 2003
Like several others, I made some changes to the recipe based on other comments.I reduced the brown sugar to 3 tablespoons, removed the anchovies, used only balsamic vinegar (didn't have any red wine vinegar handy) and used only about 2 tablespoons of olive oil along with some olive oil spray during sauteing. (Way more healthy with less total fat!)I also added 1/4 cup of chopped kalamata olives, an 1/8 cup of chopped green olives and 3/4 of a cup of sauteed sliced white mushrooms.This was an amazingly good base for a recipe, and even better after sitting a day for the flavors to meld.-11 May 2008