Eggplant Caponata Recipe | Sweet, Tangy, Savory Mediterranean Classic

Today we’re making Eggplant Caponata, a Mediterranean classic that’s sweet, tangy, savory, and packed with bold vegetable flavor. This rustic dish works as a dip, a side, a topping, or straight off the spoon.
1 Large Eggplant
2 Ribs Celery
1 Red pepper
1 Medium Onion
3 Cloves Garlic Finely Diced
½ Cup Diced Green Olives
1 Cup Diced Fresh Tomatoes
1 tbsp Capers
2 tbsp White Vinegar
1 tbsp Sugar
1 tsp Oregano,
1 tsp Basil
1 tsp Cilantro
Kosher Salt and Coarse Ground Pepper to taste
Olive oil for sauteeing

We start by salting and soaking the eggplant to remove bitterness and excess moisture, allowing it to sauté and caramelize beautifully. Fresh tomatoes add brightness and a silky texture, while a classic mirepoix and capers build deep, layered flavor. A simple vinegar-and-sugar balance brings everything together for that signature caponata taste.
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📄 Ingredient list and links are in the description
This dish tastes even better the next day and is perfect with crusty bread, grilled meats, or seafood.
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