Ingredients and Weight:
- Eggplant: 2.2 lbs (1 kg)
- Olive oil: 1/2 cup
- Salt: to taste
- Onion: 1 medium, finely chopped
- Garlic: 2 cloves, minced
- Celery: 2 stalks, finely chopped
- Red bell pepper: 1, finely chopped
- Green bell pepper: 1, finely chopped
- Capers: 1/4 cup
- Olives: 1/4 cup, pitted and halved
- Tomato puree: 1 (14.5 oz) can
- Sugar: 1/2 tsp
- Basil: 1/4 cup, chopped
- Parmesan cheese: 1 cup (4 oz), grated
- Mozzarella cheese: 1 cup (4 oz), grated
- Provolone cheese: 1 cup (4 oz), grated
Preparation Time:
30 minutes
Cooking Time:
60 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Slice eggplant into 1/2-inch thick rounds. Sprinkle with salt and let stand for 30 minutes.
- Heat olive oil in a large skillet over medium heat.
- Sauté onion, garlic, celery, and bell peppers until softened.
- Add capers, olives, tomato puree, and sugar. Bring to a simmer and cook for 10 minutes.
- Stir in basil.
- Blot excess moisture from eggplant slices.
- Dip eggplant slices in tomato mixture and place in a single layer in a 9x13 inch baking dish.
- Top with grated Parmesan, mozzarella, and provolone cheeses.
- Bake for 60 minutes, or until eggplant is tender andチーズ is melted and bubbly.
Nutritional Information (per serving):
- Calories: 350
- Fat: 15 grams
- Cholesterol: 40 milligrams
- Protein: 20 grams
- Fiber: 5 grams
Dish Characteristics:
- Vegetarian
- Italian-inspired
- Savory and flavorful
- Layers of textures and flavors
- Perfect for a main course or appetizer
User Comments:
- "This dish was absolutely delicious! The eggplant was tender and flavorful, and the caponata mixture was the perfect complement."
- "I love how the different cheeses blend together to create a rich and creamy sauce."
- "I'm not usually a fan of eggplant, but this dish has changed my mind."
- "The presentation of this dish was stunning, and it tasted even better than it looked."
- "This is a dish that I will definitely be making again and again."
Special Precautions and Tips:
- Use fresh, ripe eggplant for the best flavor.
- If you don't have time to salt the eggplant, you can skip this step, but the eggplant may be slightly more bitter.
- Don't overcook the eggplant, or it will become mushy.
- Serve immediately with a side of crusty bread to soak up the delicious juices.
