Entree: Malta – Kapunata (Maltese stewed vegetable medley of eggplant, peppers, tomatoes, olives and capers)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 35 min

Additional 5 min

Total 1 hr 10 min

Ingredients

- 3 tbsp (45 ml) extra-virgin olive oil
- 2 medium eggplants, about 1.5 lb (700 g), cut into 1-inch (2.5 cm) cubes
- 2 red bell peppers, about 10 oz (280 g), seeded and chopped
- 1 large onion, about 8 oz (225 g), finely chopped
- 3 cloves garlic, minced
- 2 cups (480 g) ripe tomatoes, chopped, or 14 oz (400 g) canned tomatoes, chopped
- 2 tbsp (30 g) capers, rinsed
- 1/2 cup (75 g) pitted black olives, halved
- 2 tbsp (30 ml) red wine vinegar
- 1 tsp (4 g) granulated sugar
- 1/4 cup (15 g) fresh basil leaves, roughly chopped
- Salt and freshly ground black pepper to taste
- Optional: 1/4 cup (25 g) toasted breadcrumbs for garnish

Instructions

1. Sprinkle the eggplant cubes with salt and place in a colander for 20–30 minutes to draw out bitterness; rinse and pat dry with paper towels.
2. Heat 2 tbsp (30 ml) olive oil in a large skillet over medium-high heat. Add eggplant in batches and sauté until golden and tender, about 6–8 minutes per batch. Transfer to a plate and set aside.
3. Add the remaining 1 tbsp (15 ml) olive oil to the same skillet and reduce heat to medium. Sauté the onion until translucent, about 5 minutes, then add the chopped red peppers and cook another 5 minutes until softened.
4. Stir in the garlic and cook 30 seconds until fragrant. Add the chopped tomatoes, capers, olives, sugar and red wine vinegar. Bring to a gentle simmer.
5. Return the cooked eggplant to the skillet, stir to combine, cover partially and simmer on low 10–15 minutes to let flavors meld. Adjust seasoning with salt and pepper.
6. Remove from heat, fold in the fresh basil and let rest 5 minutes. Serve warm or at room temperature with crusty bread, pasta, or as desired. Sprinkle toasted breadcrumbs on top if using.