Eggplant Caponata Parmigiana
A merging of two Italian classics – Eggplant Parmigiana and Sicilian Caponata – to make an extra delicious vegetable bake.
|Preparation Time:||30 minutes|
|Cooking time:||30 minutes|
- 750g eggplant, cut lengthwise into thin slices
- olive oil, as needed
- sea salt and freshly ground black pepper, to taste
- 4 cloves garlic
- 1 onion
- 1 large red or yellow capsicum
- 3 stalks celery and leaves
- 3 large ripe tomatoes, diced
- 1/2 cup black pitted olives
- 1/4 cup capers
- 1/2 cup water
- 2 tablespoons balsamic vinegar
- 1/2 cup parsley leaves
- 250g mozzarella
- 2 slices stale crusty Italian bread
- 1/4 cup grated Parmesan cheese
Preheat grill. Cut eggplant into 1cm slices, arrange on oven trays, brush with oil on both sides and season. Grill on both sides until golden. Meanwhile, crush garlic, slice onion, capsicum and celery. Heat 1/4 cup oil in a large frypan and sauté onion, garlic, capsicum and celery over medium heat for 10 minutes until soft. Add diced tomatoes, olives, capers, water and balsamic vinegar and simmer a further 10 minutes to make caponata. Season to taste and stir in half the parsley. Slice mozzarella. Arrange two layers of eggplant, caponata and mozzarella in a lasagne dish. Cut bread into cubes and arrange on top, drizzle with oil and sprinkle with parmesan. Bake at 200°C for 30 minutes until golden. If bread cubes colour too quickly, cover with foil for remainder of cooking time. Serve sprinkled with remaining parsley.
This dish can be assembled up to 24 hours in advance, kept in the refrigerator, then baked when needed.
SERVE ON THE SIDE:
ROCKET SALAD with SUN-DRIED TOMATO DRESSING
Shake together 1/4 cup finely chopped sun dried tomatoes with 1/4 cup extra virgin olive oil and 2 tablespoons balsamic vinegar in a jar to make a dressing. Use to dress 120g rocket leaves and sprinkle with parsley, toasted pine nuts and shaved parmesan cheese.