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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Hello and welcome back to the Mechanic Cooks. Today we're making eggplant capanada, a Mediterranean classic that works as a dip, a side dish, a topping, or honestly straight off the spoon. Don't forget to subscribe and check out the mechaniccooks.com. The link and ingredients list are in the description. So, let's get started. We'll start with one large eggplant. And here's an important step. Cube it and soak it in salted water for about 30 minutes. The salt triggers osmosis, pulling water out of the cells and reducing internal moisture. That does two things. It removes any lingering bitterness and allows the eggplant to caramelize properly in the pan instead of releasing steam and turning soggy. Next, let's prep our tomatoes. We're using about one cup of fresh diced tomatoes. Blanch them for 30 seconds. Peel off the skin, remove the cores, and dice them. Set them aside. Fresh tomatoes make a huge difference here. They bring a bright garden fresh sweetness and a clean acidity that canned tomatoes just can't match. And once they're blanched and peeled, they break down into a silky, almost jammy texture that melts into the capanada instead of leaving behind tough skins or that heavier processed taste. Now, let's cook. Heat a generous amount of olive oil in a wide pan over medium heat. Add the eggplant, but don't crowd the pan. Crowding traps steam, and we want golden brown, lightly caramelized cubes. So, work in batches. Give the eggplant space. Get that beautiful color. Then, pull it out and set it aside. Add a little more oil to the same pan. Toss in one medium diced onion, two ribs of celery, and three cloves of finely diced garlic. Cook till the onion is translucent and the celery softens. Now add your diced bell peppers. I'm using a mix of red, yellow, and green for sweetness and color. These three vegetables together form your meua, the classic base for deep layered flavor in sauces, stews, and vegetable dishes. Cook this gently for about 5 minutes, just until everything starts to soften and come together. Once the vegetables are ready, it's time to build the capanada. Add the eggplant back into the pan along with the cilantro and the olives. Now for the sweet and tangy backbone of the dish. In a small bowl, stir together 2 tablespoons of white vinegar and 1 tbsp of sugar until dissolved. Pour that into the pan. This is what gives capona its signature balance. Savory vegetables lifted by a gentle kiss of sweetness and acidity. Next, add the tomatoes. Fold them in and finish with your herbs. a teaspoon of oregano, a teaspoon of basil, and a tablespoon of capers for that salty briney bite. Season with kosher salt and coarse ground black pepper to taste. Then gently fold everything together. Let this simmer on low heat for about 20 minutes. You'll see the eggplant soften, the tomatoes melt down, and all the flavors marry into something silky, rich, tangy, and absolutely addictive. When it's done, take it off the heat and let it cool. Capanada is one of those dishes that actually tastes better at room temperature and even better the next day as the flavors develop. Serve it with toasted bread, spoon it over grilled chicken or fish, or keep it classic and enjoy it as a side. However you use it, this rustic Mediterranean blend is going to become a staple in your kitchen.