About this recipe:This recipe marries the flavours of aubergine, Parmesan and caponata, a Sicilian vegetable dish. It is richly flavoured with olive oil and tomato. Serve with loads of crusty bread or even pasta on the side.
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
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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.