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This Might Be the BEST Way to Eat Eggplant | Caponata Recipe
Oct 5, 2026
This homemade caponata is loaded with tender eggplant, tomatoes, olives, capers, onions, and plenty of flavor. Serve it with crusty bread as an appetizer, side dish, or snack. It’s even better after the flavors have had time to come together!
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0:00
Hello everybody, today we make caponata. Look a beautiful look. Okay now we want
0:08
to prepare the eggplant first. Now this one I pick it up this is male, everybody
0:13
see male, no female. Okay now we take this piece out, we take a little big
0:22
little piece out over here now we call it like this okay let's take more okay now this is really good appetites a with a little
0:37
with the bread and you eat this a nice chin chin together you know everybody
0:45
know what is the chingin it's my wine. This is really good. All right now we
0:53
cut on a cube. I got plummeted mire. I take the skin out already. I cut and a half
1:00
I want to take the seeds out. It's too much water. When you eat this, you find the seeds
1:09
all the skin it's no good with the caponata when you put on the bread you
1:14
find a season say what's this the seeds and you know one not take that the
1:20
seeds out I put right back over here I have to get a car the tomato the same
1:28
thing in tube okay we start with oil I want to saute my egg plate first a
1:36
I pour little extra oil I want to make the eggplant a little more crispy Let wait for the oil to be nice and hot When I put this you got to go Now a lot of people they do the eggplant
1:50
They put salt, they put for 24 hours, the weight on the top, take the skin out
1:57
No, I cut it on a cube, and now we do like this
2:04
Oh, really good. Now we saute this nice. Alright, don't make a noise too much
2:14
Okay, that play everybody know it take a lot of oil. I put a little more drop the oil
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Alright, and now it's good. Look at that. Okay, now this I was a cook about four minutes
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And now I want to figure out by after everything you got to be all together
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We load the gas a little bit. Let's take all the egg plate out
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Good, good, good. Okay, we need a little bit more oil. Okay, it's enough
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And we start now with the garlic and onion. We saute this
3:00
Now we saute the garlic and onion a little bit. okay now we got my oh yeah baby the hot
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pepper green hours I started smell so
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good enough I got the caper make sure the caper the washed good they get really salt Now we got the sugar little bit of sugar like a teaspoon
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And we got the vinegar. Oh, nice smell, really, really good
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all right now we got a diploma tomorrow
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we load the flame and now cut torn everything we got a poor little salt not
4:16
too much salt together, the alice is salty, the caper is salty, everything, okay
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And we put a little sea salt, and black pepper. Okay, now we give a nice turn on
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this. Okay, now it's time we put the eggplant together, everything. okay now this will load the flame a got a cook but ten minutes okay now the
4:59
Caponati got a cook I got my beautiful bread over here I want the car and I want
5:05
the toast and we slice like that We cut it and piece like that
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and we got a toast. Look how beautiful this bread. Okay. Okay, now we put the basil
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leaves, and we leave it cooked but for ten more minutes, and we give a nice turn now
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with the basil, like this. okay the couple others already let's bring over here now oh look this is
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still bubble okay now let's test them my caponata oh look a beautiful look
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mmm it's little spicy to my oh yeah baby it is hot okay salute the chin chin
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the everybody not the Caponata so you leave a call of nice really good tomorrow it tastes much
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much better can I it's hot but tomorrow with a nice bread in the Caponata on the top he be number
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one it's really good I hope somebody make it this I want to say again salute
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a chin chin the body and we see next time salute
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