Maltese Kapunata

local_grocery_store Ingredients

• 1 eggplant, cubed (approx. 400g)
• 1 zucchini, cubed (approx. 250g)
• 1 red bell pepper, chopped (approx. 200g)
• 1 yellow onion, chopped (approx. 100g)
• 3 cloves garlic, minced
• 2 tbsp capers, drained
• 1 cup tomato passata
• 2 tbsp red wine vinegar
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper, freshly ground
• 1/4 cup fresh basil, chopped

restaurant_menu Method

1. 1.Heat the olive oil in a large skillet over medium heat.
2. 2.Add the eggplant, zucchini, and red bell pepper and cook for 10 minutes, stirring occasionally.
3. 3.Add the onion and garlic and cook for 5 more minutes.
4. 4.Add the capers, tomato passata, red wine vinegar, salt, and black pepper and stir to combine.
5. 5.Bring to a simmer and cook for 10-15 minutes, or until the vegetables are tender.
6. 6.Stir in the fresh basil and serve hot or at room temperature.

lightbulb_outline Tips

• chevron_rightYou can add other vegetables like potatoes, green beans, or carrots to the Kapunata if you like.
• chevron_rightServe with crusty bread or over rice for a complete meal.