The ultimate parmigiana with a caponata twist
Cooking Time (Includes Preparation Time): 1 Hour 15 Minutes
3 Sliced Aubergines
2 Tablespoons of Capers
2 Tablespoons of Pitted Kalamata Olives
1 Red Onion
1 Bunch of Parsley
3 Balls of Mozzarella
70 Grams of Parmesan
4 Tablespoons of Red Wine Vinegar
3 Tins of Plum Tomatoes
Slice up your aubergines. Salt the slices and leave for 15 minutes. This will draw out the moisture. Dab with tissue. Coat the aubergine slices in flour.
Pour some oil into a frying pan. Add the sliced aubergines to the pan and fry until slightly browned on each side. Remove and set aside.
Add some more oil to a pan and add the diced onions. Add parsley stalks, capers, red wine vinegar and Kalamata olives. Stir everything together and once the vinegar has dissolved, add 3 tins of tomatoes. Break them up and bubble on a high heat until you have a very thick sauce.
Add a handful of chopped parsley, season with salt and pepper and remove from the heat.
Get a baking dish. Spoon in a layer of your sauce. Top with a layer of aubergines. Add a layer of sliced mozzarella, followed by a layer of grated Parmesan and then top with another layer of your tomato sauce. Top this with a final layer of aubergine. Add mozzarella and Parmesan on top. Drizzle over some olive oil and season with pepper. Place dish in to the oven for 35 until golden and bubbling.
Remove from the oven and leave to sit for 30 minutes. This will give it time to set. Then slice it up and tuck in!