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Ingredients

• 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

Description

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.

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