serves
8-10
prep
20 minutes
cook
1 hour
difficulty
Mid
serves
8-10
people
preparation
20
minutes
cooking
1
hour
difficulty
Mid
level
Although the dish is similar to French ratatouille, kapunata is actually the Maltese version of Sicilian caponata. You could even call this vegetarian delight a kitchen-based recognition of the close geographical ties between Sicily and Malta, and a nod to a shared ancient history of 440 years.
Ingredients
- 1 eggplant, cubed
- Salt, for eggplant preparation only
- 3 tbsp extra virgin olive oil
- 2 onions, diced
- 6 cloves garlic, crushed
- 2 green bell pepper, chopped
- 2 carrots, chopped
- 6 tomatoes, peeled and diced
- 4 celery sticks, peeled and chopped
- 2 tbsp tomato paste
- 3 tbsp baby capers
- 15 black olives, pitted and chopped
- 1 tsp fresh thyme
- 3 tbsp fresh basil
- 2 tsp fresh oregano
- 2 tbsp red wine vinegar
- 2 tsp caster sugar
- Black pepper, to taste
The dish makes about 4 large jars or containers. Or serves 8 people.
Instructions
- Prepare the eggplant and cover in salt. Let it soak for up to an hour to sweat and then pat dry with a paper towel.
- Heat the olive oil in the pan. Fry onion, garlic and eggplant until brown around seven to 10 minutes.
- Add peppers, carrots and tomatoes and cook for about five more minutes. Add all remaining ingredients. Bring to the boil.
- Reduce to a soft simmer on low heat, cooking for 1 hour 30 minutes, to allow the dish to thicken. Stir occasionally.
- Serve hot or cold as a side dish with or without bread for dipping. Goes well with fish, boiled potatoes, hard-boiled eggs. Also ideal to use as a pizza topping or as a bruschetta variant.
Note
• Store in jars in the fridge for up to one week.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Although the dish is similar to French ratatouille, kapunata is actually the Maltese version of Sicilian caponata. You could even call this vegetarian delight a kitchen-based recognition of the close geographical ties between Sicily and Malta, and a nod to a shared ancient history of 440 years.
