Eggplant Parmigiana Caponata Recipe
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Sauteed eggplant, red bell peppers, and onion are topped with a tangy tomato sauce, melted mozzarella, and parmesan cheeses. Capers and (optional) anchovies add savory flavors to this cross between eggplant parmesan and caponata. Serve with linguini or your favorite pasta.
4.5
10 Rating -
Rate
1hr 10minstotal
30minsPrep
40minsCook
1hr 10m.total
30m.Prep
40m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Eggplant Parmigiana Caponata Recipe
- 0.13 cup Olive oil, divided
- 0.06 inch 1 eggplant, sliced into rounds
- 1/4 Red bell peppers, chopped
- 1 Slices Mozzarella Cheese
- 0.13 Small onion, chopped
- 1/4 Cloves garlic, minced
- 0.13 can Stewed tomatoes, with juice
- 0.13 tablespoon Chopped Fresh Basil
- 0.13 tablespoon Chopped Fresh Oregano
- 0.03 cup Balsamic vinegar
- 0.03 cup Red wine vinegar
- 0.06 cup Brown sugar
- 1 tablespoon Tomato paste
- 1 Anchovy fillets, chopped
- 0.38 tablespoon Capers, chopped
- 0.13 teaspoon Salt
- 0.13 teaspoon Ground black pepper
Nutrition
value
value
452
calories per serving
37 g Fat6 g Protein22 g Carbs14 g FiberOther
Current Totals
- Fat37g
- Protein6g
- Carbs22g
- Fiber14g
MacroNutrients
- Carbs22g
- Protein6g
- Fiber14g
Fats
- Fat37g
Vitamins & Minerals
- Calcium84mg
- Iron4mg
- Vitamin A833mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B33mg
- Vitamin B6< 1mg
- Vitamin B944mcg
- Vitamin B12< 1mcg
- Vitamin C10mg
- Vitamin E6mg
- Copper< 1mcg
- Magnesium112mg
- Manganese1mg
- Phosphorus127mg
- Selenium9mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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