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

Name: Malta: Kapunata Maltija
Yield: 6
Cuisine: Malta
Ingredients: eggplant: 1 medium; Bell Pepper: 2 large; Tomatoes: 4 large; yellow onion: 1 large; garlic: 3 cloves; kalamata olives: 20; capers: 1/4 cup; tomato paste: 2 Tbsp; salt and pepper: to taste; olive oil; nutmeg: 1/8 tsp; ground cinnamon: 1/8 tsp; ground cloves: 1/8 tsp; coriander seeds: 1 tsp

Maltese Caponata

Features:

Cuisine:

Malta

Ingredients

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

Directions

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.