Kapunata

Maltese caponata of aubergine, peppers, tomato, olives and capers.

• Serves: 4 people
• Preparation: 50 min
• Cooking: 40 min

Ingredients

• 1 aubergine, cubed
• 1 large onion, sliced
• 2 cloves garlic, minced
• 2 green peppers, sliced
• 4 large ripe tomatoes
• 1/2 cup red wine
• 2 tbsp capers, rinsed
• handful of black or green olives (optional but traditional)
• 2 to 4 tbsp olive oil
• small handful fresh basil or mint
• Salt and black pepper to taste

Method

1. Salt the aubergine cubes briefly, rinse and dry them well.
2. Cook the aubergine until golden and set it aside.
3. Soften the onion, peppers and garlic, then add the aubergine and cook until golden and tender.
4. Add the red wine and reduce it before stirring in the tomatoes and herbs.
5. Cover and simmer gently until the vegetables are very soft, then uncover and reduce until little liquid remains.
6. Stir in the olives and capers, adjust the seasoning and serve warm or at room temperature.