Maltese Kapunata

This delicious vegetable dish is rich with flavour and wonderfully simple to make! It can be served with fresh bread and salad for a light, summery lunch. 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. Ingredient notes: - Dried oregano can be used if fresh is unavailable. Use 1 teaspoon - Reserve extra herbs for garnish Delicious served either warm or at room temperature. This will keep well in the fridge for up to 5 days, and can also be frozen. Recipe tested and photographed by Miriam

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the eggplant and cover in the specified salt. Let it sit for up to an hour to sweat and then remove all excess fluid and pat dry with a paper towel

Step 2

Heat the olive oil in a large frying pan or saucepan. Fry onion, garlic and eggplant and a low heat until browned, 7-10 minutes

Step 3

Add the peppers, carrots and tomatoes and cook for about 5 more minutes. Add all remaining ingredients. Bring to the boil

Step 4

Reduce to a soft simmer on low heat, covering and cooking for 1 hour or so, to allow the dish to thicken. Stir in 10-15 minute intervals to avoid burning, and if the mixture is getting dry and starting to stick you can add a little water to soften it. Depending on the size of the carrots it may need a little longer to cook. All the veggies should be cooked until soft

Step 5

Serve hot or cold as a side dish or even a light lunch with bread for dipping. Kapunata goes well with fish, boiled potatoes, hard boiled eggs or grilled meats. It is also ideal to use as a pizza topping or as a bruschetta variant. Enjoy!

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