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Eggplant Parmigiana Caponata


Eggplant Parmigiana Caponata Recipe

Ingredients:
  • 1 cup olive oil, divided
  • 1 eggplant, sliced into 1/2 inch rounds
  • 2 red bell peppers, chopped
  • 8 slices mozzarella cheese
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 (16 ounce) can stewed tomatoes, with juice
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh oregano
  • 1/4 cup balsamic vinegar
  • 1/4 cup red wine vinegar
  • 1/2 cup brown sugar
  • 8 tablespoons tomato paste
  • 8 anchovy fillets, chopped
  • 3 tablespoons capers, chopped
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 cup grated Parmesan cheese
Directions:
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Nutritional information
Nutrition Facts
Serving Size 1/8 of a recipe
Amount Per Serving
Calories 481
Total Fat 35.2g
Saturated Fat 8.5g
Cholesterol 30mg
Sodium 1121mg
Total Carbohydrate 30g
Dietary Fiber 4.5g
Sugars 22.2g
Protein 14.3g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

38.2006991616


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