Eggplant Parmigiana Caponata
Authentic italian chicken parmigiana recipe requires only a few simple ingredients to make it stand how to make chicken parmigiana.
Recipe Summary Eggplant Parmigiana Caponata
I made this recipe to combine the tastes of eggplant parmesan and caponata, an Italian eggplant appetizer. It is quite rich and uses a lot of olive oil. It is best served with linguini or some other kind of pasta on the side. It is a bit sweet and a bit salty with a nice texture.Ingredients | Vegan Chicken Parmigiana1 cup olive oil, divided1 eggplant, sliced into 1/2 inch rounds2 red bell peppers, chopped8 slices mozzarella cheese1 small onion, chopped2 cloves garlic, minced1 (16 ounce) can stewed tomatoes, with juice1 tablespoon chopped fresh basil1 tablespoon chopped fresh oregano¼ cup balsamic vinegar¼ cup red wine vinegar½ cup brown sugar8 tablespoons tomato paste8 anchovy fillets, chopped (Optional)3 tablespoons capers, chopped1 teaspoon salt1 teaspoon ground black pepper1 cup grated Parmesan cheeseDirectionsPreheat oven to 350 degrees F (175 degrees C).Heat 1/2 cup olive oil in a large heavy skillet. Saute eggplant until each piece becomes saturated with oil. Use eggplant to line the bottom of a 3 quart casserole dish. Saute the red peppers until tender, and layer over eggplant in casserole dish. Top with mozzarella.Heat remaining olive oil, and cook onions and garlic until lightly browned and caramelized. Stir in stewed tomatoes, basil, and oregano and simmer 5 minutes. Add balsamic vinegar, red wine vinegar, brown sugar, and tomato paste. Simmer for 10 minutes. Add anchovy fillets, if using, 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.Info | Vegan Chicken Parmigianaprep: 30 mins cook: 40 mins total: 1 hr 10 mins Servings: 8 Yield: 8 servings
TAG : Eggplant Parmigiana CaponataWorld Cuisine Recipes, European, Italian,
