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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

Description

I Made This Recipe To Combine The Tastes Of Eggplant Parmesan And Caponata, An Italian Eggplant Appetizer. It Is Quite Rich And Uses A Lot Of Olive Oil. It Is Best Served With Linguini Or Some Other Kind Of Pasta On The Side. It Is A Bit Sweet And A Bit S

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