Maltese Kapunata

local_grocery_store Ingredients

• 1 eggplant, cubed (approx. 500g)
• 3 tomatoes, chopped (approx. 600g)
• 1 onion, chopped (approx. 200g)
• 3 cloves garlic, minced
• 2 tbsp capers, drained
• 1/2 cup olives, pitted and chopped
• 2 tbsp red wine vinegar
• 1 tsp sugar
• 1/2 tsp cinnamon
• 1/4 tsp ground cloves
• to taste salt
• to taste black pepper

restaurant_menu Method

1. 1.Heat a large pot over medium heat and add a drizzle of olive oil. Add the eggplant and cook until browned on all sides, about 5 minutes. Remove from the pot and set aside.
2. 2.Add another drizzle of olive oil to the pot and add the onion. Cook until softened, about 5 minutes. Add the garlic and cook for another minute.
3. 3.Add the chopped tomatoes, capers, olives, red wine vinegar, sugar, cinnamon, and cloves to the pot. Stir to combine.
4. 4.Add the eggplant back to the pot and stir to combine. Season with salt and pepper to taste.
5. 5.Reduce the heat to low and let the kapunata simmer for 20-30 minutes, or until the vegetables are tender and the flavors have melded together.
6. 6.Serve hot with crusty bread or over a bed of rice.

lightbulb_outline Tips

• chevron_rightFeel free to add any additional vegetables you have on hand, such as zucchini or bell peppers.
• chevron_rightFor a heartier meal, serve over a bed of couscous or quinoa.
• chevron_rightLeftovers can be stored in the fridge for up to 5 days, or frozen for longer storage.