0 0

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 medium eggplant cubed
2 large Bell Pepper roughly chopped
4 large Tomatoes chopped
1 large yellow onion roughly chopped
3 cloves garlic crushed
20 kalamata olives sliced
1/4 cup capers
2 Tbsp tomato paste
to taste salt and pepper
olive oil
1/8 tsp nutmeg optional
1/8 tsp ground cinnamon optional
1/8 tsp ground cloves optional
1 tsp coriander seeds optional

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Malta: Kapunata Maltija

Maltese Caponata

Features:
    Cuisine:

    Ingredients

    Directions

    Share

    Malta is an archipelago in the central Mediterranean Sea between Sicily and the North African coast.  Most the food is imported, making the cuisine open to outside influences, including Sicilian and English as well as Spanish, French, Provençal, and other Mediterranean cuisines.  Kapunata is a Maltese caponata, similar to a ratatouille – a stew of vegetables, flavored with olives and capers.  It’s a popular dish in Malta, served hot or cold with a crusty white bread.  I opted for a more nutritious version and served it over brown rice.  You may find it served with tuna or swordfish, or with additional ingredients like pine nuts or raisins.  Really, it can be a as simple or complex as you’d like.  I found that it needed more flavor, so I looked up traditional Maltese spices and found this traditional blend.  I’m not sure how I feel about the spice addition – I think you could also spice it up with jalapeño or red pepper flakes.  This is a nice healthy dish for summertime, and was a great way to use the variety of veggies that came in my Hungry Harvest delivery!

    Recipe Source: Eat in My Kitchen

    Steps

    1
    Done

    Toss eggplant in olive oil and spread in a baking dish. Broil for 5 minutes or until golden.

    2
    Done

    In a large dutch oven, heat a splash of olive oil and sauté the onion and garlic on medium heat for a few minutes until translucent. Add the bell peppers, cook for 2 minutes and add the tomatoes and grilled aubergine. Simmer for about 15 minutes until the vegetables are soft, stirring once in a while and adding a little water if the mixture is too dry.

    3
    Done

    Add the tomato paste, capers and olives, and spices and season with salt and pepper to taste and cook for further 5 minutes. Serve hot or cold with sourdough bread or over rice.

    Johanna

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    previous
    Austria: Strawberry Basil Linzer Torte
    next
    China: Jiaozi (Pork & Chive Dumplings)
    previous
    Austria: Strawberry Basil Linzer Torte
    next
    China: Jiaozi (Pork & Chive Dumplings)

    Add Your Comment

    Don't miss a meal!

    Subscribe to receive Notes From a Messy Kitchen in your e-mail.

    %d bloggers like this: