Caponata Parmigiana

4.8
5
Notes
2 hr cook
We combined our favourite tangy tomato sauce with the parmigiana, and it works perfectly. The caponata cuts through the rich cheesy layers perfectly.
Ben Lebus

Ben Lebus

Add to plan
Z49 A5667 2 2
Serves
4
Aubergine
Capers
Kalamata Olives
Red Onion
Parsley
Mozzarella
Parmesan
Plain Flour
Red Wine Vinegar
Tomato

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    Notes
    (3)

    C
    Christy V.
    14 days ago
    Just a heads up for the MOB team: the recipe on the website calls for 1KG of tomatoes. The recipe on the app says 1.2KG.
    Elena S.
    Elena S.
    14 days ago
    ·
    Admin
    Hi Christy! Thanks for flagging this, we'll look at clarifying which is correct. Sorry about the confusion!
    L
    Leo B.
    3 months ago
    (edited)
    best parmigiana i ever had, seriously... we used datevinegar since we didn't have balsamic, the sour, pickled and sweet were such a good marriage, thanks ben!
    T
    Thomas S.
    5 months ago
    The instructions say bake for 35 mins, but the video says bake for an hour. Could you please clarify? Thanks 🙂
    Mob
    Mob
    5 months ago
    ·
    Admin
    Hi Thomas! Thanks for flagging this. We recommend baking this for 40-45 mins until it's golden and bubbling. We've updated the written method.

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