A vibrant Maltese vegetable stew of eggplant, tomatoes, peppers, capers, and olives, simmered in olive oil until meltingly tender.
Ingredients
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2 large eggplants, cubed
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4 ripe tomatoes, chopped
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1 red pepper, diced
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1 green pepper, diced
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1 onion, sliced
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3 cloves garlic, minced
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2 tbsp capers
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50g green olives
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4 tbsp olive oil
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1 tbsp red wine vinegar
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Fresh basil
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Salt, pepper
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.