This is a rich eggplant sauce which combines the flavours of Italian caponata and parmigiana. Serve over linguine.
Delicious recipe! I did omit the sugar entirely because of another cook's comment that the sauce tasted like a Bar-B-Que sauce and it was superb! I figured the Balsamic Vinegar would sweeten the dish enough and I was correct! My whole family gobbled it up - even my 5-year old and 19-month old children. No complaints of itchy mouths either! My husband loved the eggplant mixed in with his fettucini. I would like to suggest to anyone who is contemplating making this dish to go ahead and use the anchovies in the recipe. We are not an anchovy family. I personally hate strong-flavored fish. There is no way I would ever eat a slice of pizza with anchovies on it but when you add anchovies to sauces, it gives a depth to the dish that would be totally lacking if you omitted them. I keep anchovies on hand just for this. It can really make a difference between a good dish and a great one!For this recipe, I used the whole 2 ounce can of anchovy fillets. Just drained the oil from them, chopped them up and tossed them in at the right time. YUM!!!!! - 07 Dec 2007 (Review from Allrecipes USA and Canada)
really good -- but i made some changes: no bell peppers, no wine vinegar, 1/4 c. br. sugar instead of 1/2 c., no anchovies, no capers... great!!! made it again and got rave reviews--again! Here is what one person said: "Oh my gosh, recipe, please!!! Fabulous! Wanted to lick the bottom of the pan but used my broccoli instead." I made it with the capers this time. - 27 Mar 2003 (Review from Allrecipes USA and Canada)
Like several others, I made some changes to the recipe based on other comments. I reduced the brown sugar to 3 tablespoons, removed the anchovies, used only balsamic vinegar (didn't have any red wine vinegar handy) and used only about 2 tablespoons of olive oil along with some olive oil spray during sauteing. (Way more healthy with less total fat!) I also added 1/4 cup of chopped kalamata olives, an 1/8 cup of chopped green olives and 3/4 of a cup of sauteed sliced white mushrooms. This was an amazingly good base for a recipe, and even better after sitting a day for the flavors to meld. - 11 May 2008 (Review from Allrecipes USA and Canada)