Italian eggplant appetizer recipes please?[the one mixed w/olives,capers,ect?

thxItalian eggplant appetizer recipes please?[the one mixed w/olives,capers,ect?
Caponata (I love this stuff!)


makes 6 to 8 appetiser servings











* 5 tablespoons olive oil


* 1 1 1/2-pound eggplant, unpeeled, cut into 1/2-inch cubes


* 1 medium onion, cubed


* 4 large garlic cloves, chopped


* 1 14 1/2-ounce can diced tomatoes with Italian seasonings in juice


* 3 tablespoons red wine vinegar


* 2 tablespoons drained capers


* 1/3 cup chopped fresh basil


* Toasted pine nuts





Preparation





Heat oil in heavy large pot over medium heat. Add eggplant, onion, and garlic cloves. saut茅 until eggplant is soft and brown, about 15 minutes. Add diced tomatoes with juice, then red wine vinegar and drained capers. Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes. Season caponata to taste with salt and pepper. Mix in fresh basil. Transfer caponata to serving bowl. Sprinkle with toasted pine nuts. Serve warm, at room temperature, or cold. (Caponata can be made 2 days ahead. Cover and chill.)Italian eggplant appetizer recipes please?[the one mixed w/olives,capers,ect?
Here you go :)





Eggplant Parmigiana Caponata





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


1/3 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





Serves 8.





Preheat oven to 350 degrees F (175 degrees C).


Heat 1/2 cup olive oil in a large heavy skillet. Saute eggplant until each piece becomes saturated with oil. Use eggplant to line the bottom of a 3 quart casserole dish. Saute the red peppers until tender, and layer over eggplant in casserole dish. Top with mozzarella.


Heat remaining olive oil, and cook onions and garlic until lightly browned and caramelized. Stir in stewed tomatoes, basil, and oregano and simmer 5 minutes. Add balsamic vinegar, red wine vinegar, brown sugar, and tomato paste. Simmer for 10 minutes. Add anchovy filets and capers. Season with salt and pepper. Pour over the mozzarella cheese in the casserole dish. Sprinkle Parmesan cheese on top of sauce.


Bake in preheated oven for 20 to 25 minutes, or until cheese is melted.


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