Eggplant Caponata Pasta Sauce

Eggplant Caponata Pasta Sauce


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This is a rich eggplant sauce which combines the flavours of Italian caponata and parmigiana. Serve over linguine.


Serves: 8 

  • 1 cup (250ml) olive oil, divided
  • 1 eggplant, sliced into 1cm rounds
  • 2 red capsicums, chopped
  • 8 slices mozzarella cheese
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 (400g) tin tomatoes, with juice
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh oregano
  • 1/4 cup (65ml) balsamic vinegar
  • 1/4 cup (65ml) red wine vinegar
  • 1/2 cup (80g) brown sugar
  • 8 tablespoons tomato paste
  • 8 anchovy fillets, chopped
  • 3 tablespoons capers, chopped
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 cup (115g) grated Parmesan cheese

Preparation:30min  ›  Cook:40min  ›  Ready in:1hour10min 

  1. Preheat oven to 180 degrees C.
  2. Heat 1/2 cup (125ml) olive oil in a large heavy frypan. Saute eggplant until each piece becomes saturated with oil. Use eggplant to line the bottom of a 3L casserole dish. Saute the red capsicums until tender and layer over eggplant in casserole dish. Top with mozzarella.
  3. Heat remaining olive oil and cook onions and garlic until lightly browned and caramelised. Stir in tomatoes, basil and oregano and simmer for 5 minutes. Add balsamic vinegar, red wine vinegar, brown sugar and tomato paste. Simmer for 10 minutes. Add anchovy fillets and capers. Season with salt and pepper. Pour over the mozzarella cheese in the casserole dish. Sprinkle Parmesan cheese on top of sauce.
  4. Bake in preheated oven for 20 to 25 minutes or until cheese is melted.

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