A vibrant Maltese vegetable stew of eggplant, tomatoes, peppers, capers, and olives, simmered in olive oil until meltingly tender.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: wide shallow bowl
Garnishes: fresh basil, olive oil
Accompaniments: crusty bread
Instructions
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1
Salt eggplant cubes, let drain 20 min, then pat dry.
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2
Fry eggplant in olive oil until golden. Remove and drain.
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3
In the same pan, sauté onion and peppers until soft. Add garlic.
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4
Add tomatoes, capers, and olives. Simmer 15 min.
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5
Return eggplant to the pan. Add vinegar and basil. Stir gently.
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6
Serve warm or at room temperature — it improves overnight.
Did You Know?
Like its Sicilian cousin caponata, kapunata tastes even better the next day after the flavors have had time to meld together.
Chef's Notes
Equipment Tips
- large skillet
- cutting board
- sharp knife
Garnishing
fresh basil, olive oil
Accompaniments
crusty bread
The Story Behind Kapunata
Kapunata is Malta's version of Sicilian caponata, reflecting centuries of Sicilian cultural influence on the islands. The dish showcases the summer vegetables that thrive in Malta's hot Mediterranean climate.
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