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Kapunata
Maltese Caponata
Kapunata is Malta's vibrant take on caponata, a sweet, sour, and savory vegetable stew. It features a medley of seasonal vegetables, most notably eggplant, bell peppers, and tomatoes, slow-cooked to perfection.
đ§ Ingredienser
- 1 large Eggplant (aubergine)(about 500g, cubed)
- 1 tsp Salt(for eggplant preparation)
- 3 tbsp Olive oil
- 2 medium Onions(diced)
- 6 cloves Garlic cloves(crushed)
- 2 medium Bell peppers(1 red, 1 green, chopped)
- 4 Celery stalks(peeled and chopped)
- 6 medium Tomatoes(peeled and diced)
- 2 tbsp Tomato paste
- 3 tbsp Capers(baby capers)
- 15 Black olives(pitted and chopped)
- 2 tbsp Red wine vinegar
- 2 tsp Caster sugar
- 3 tbsp Fresh basil(chopped)
- 2 tsp Fresh oregano(chopped)
- 1 tsp Fresh thyme(chopped)
- to taste Black pepper
đšâđł Instruktioner
- 1
Prepare the eggplant: Cut into 1 cm cubes. Place in a sieve over a bowl, sprinkle with salt, and let sit for 30 minutes to draw out bitter juices. Pat dry with paper towels.
- 2
Heat 1.5 tbsp olive oil in a large pan over medium-high heat. Add the eggplant and fry until golden brown, about 7-10 minutes. Remove eggplant and set aside.
- 3
Add the remaining 1.5 tbsp olive oil to the pan. Sauté the onions and garlic until softened, about 5 minutes. Add the bell peppers and celery, and cook for another 5 minutes until slightly softened.
- 4
Add the diced tomatoes and tomato paste to the pan. Stir well and cook for about 10 minutes, allowing the tomatoes to break down.
- 5
Return the fried eggplant to the pan. Add the capers, olives, red wine vinegar, sugar, chopped basil, oregano, and thyme. Stir to combine.
- 6
Season with black pepper. Add a little water if the mixture seems too dry. Cover and simmer on low heat for at least 1 hour, or until the vegetables are tender and the flavors have melded. Stir occasionally.
- 7
Taste and adjust seasoning if necessary. Serve warm, at room temperature, or cold.
đĄ Proffstips
- âFrying the vegetables separately can enhance their individual flavors, but cooking them together is a time-saver.
- âThe sweetness and sourness can be adjusted by varying the amount of sugar and vinegar.
- âKapunata improves in flavor when made a day in advance and allowed to chill.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Some versions include zucchini or carrots.
- A pinch of nutmeg or cinnamon can add warmth.
- Can be served with crusty bread, alongside fish, or as a side dish.