Eggplant Parmigiana Caponata

1 cup olive oil (divided)
1 eggplant (sliced into 1/2 inch slices)
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
1/2 cup brown sugar (packed)
8 tablespoons tomato paste
8 anchovy filets (chopped)
3 tablespoons capers (chopped)
1/2 teaspoon salt
1 teaspoon fresh ground black pepper
1 cup grated fresh parmesan cheese

Preheat oven to 350 degrees. Three quart baking dish greased with olive oil cooking spray.

1. Heat 1/2 cup of olive oil in a large heavy skillet. Saute each eggplant slice until it becomes saturated with the olive oil.

2. Line the bottom of the baking dish with eggplant slices.

3. In the skillet sauté the red pepper until tender and layer over eggplant in casserole dish.

4. Top with the mozzarella.

5. Heat the remaining olive oil in the skillet and cook the onions and garlic until lightly browned and caramelized.

6. Stir in the stewed tomatoes, basil and oregano, simmer for about 5 minutes.

7. Add the balsamic vinegar, red wine vinegar, brown sugar and tomato paste. Simmer for 10 minutes.

8. Add the anchovy filets and capers. Season with salt and pepper.

9. Pour over the mozzarella cheese in the casserole dish.

10. Sprinkle parmesan cheese over top of sauce.

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