Eggplant Parmigiana Caponata Recipe

Ingredients For Eggplant Parmigiana Caponata Recipe

• 1 cup Olive oil, divided
• 0.5 inch 1 eggplant, sliced into rounds
• 2 Red bell peppers, chopped
• 8 Slices Mozzarella Cheese
• 1 Small onion, chopped
• 2 Cloves garlic, minced
• 1 can Stewed tomatoes, with juice
• 1 tablespoon Chopped Fresh Basil
• 1 tablespoon Chopped Fresh Oregano
• 0.25 cup Balsamic vinegar
• 0.25 cup Red wine vinegar
• 0.5 cup Brown sugar
• 8 tablespoon Tomato paste
• 8 Anchovy fillets, chopped
• 3 tablespoon Capers, chopped
• 1 teaspoon Salt
• 1 teaspoon Ground black pepper