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Kapunata

Name: Kapunata
Total time: 40 min
Yield: Serves 4
Cuisine: Malta
Ingredients: 2 Eggplant; 2 Tomato; 2 Green Bell Pepper; 1 Onion; 2 cloves Garlic; 1 tbsp Capers; 10 Green olives; 1 tbsp Wine Vinegar; 1 tsp Sugar; 4 tbsp Olive oil; 1 tsp Salt; A pinch Basil

Side Dish

⏱ 40 min

👥 Serves 4

Difficulty ⭐

Eggplant, tomato, pepper, capers, and olives stewed together — Malta's take on caponata.

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📖 The Story Behind This Dish

Kapunata is Malta's version of Sicilian caponata: eggplant, tomato, pepper, and onion are stewed with garlic, capers, and olives. It's less sweet-sour than the Sicilian version, letting the vegetables' own flavor come through. It's served with fish or as a starter, warm or cold.

🌆 Where it's eaten: On a summer evening in Malta, a pot of summer vegetable stew is left to cool and set on the table beside grilled fish.

🥕 Ingredients (serves 4)

Eggplant 2
Tomato 2
Green Bell Pepper 2
Onion 1
Garlic 2 cloves
Capers 1 tbsp
Green olives 10
Wine Vinegar 1 tbsp
Sugar 1 tsp
Olive oil 4 tbsp
Salt 1 tsp
Basil A pinch

👩‍🍳 Instructions

Dice the eggplant, salt, let stand 15 minutes, and pat dry.
Heat olive oil in a pot, fry the eggplant until browned, and remove.
Sauté the onion, garlic, and green pepper, add the diced tomato, and simmer 10 minutes.
Return the eggplant, add the capers, olives, wine vinegar, sugar, and salt, and simmer 10 minutes.
Add torn basil and serve warm or cooled.

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