Kapunata
The Quirky Foodster Team
Ingredients
- Aubergines, cubed — 2
- Salt — 2 tbsp (for draining aubergine)
- Red bell pepper, chopped — 1
- Tomatoes, chopped — 2
- Onion, chopped — 1
- Capers — 2 tbsp
- Green olives, pitted — 1 cup (150 g / 5 oz)
- Red wine vinegar — 2 tbsp
- Sugar — 1 tbsp
- Olive oil — 1/4 cup (60 ml / 2 fl oz)
- Salt and pepper — to taste
Method
- Toss the cubed aubergine with salt and place in a colander to drain for 30 minutes, then rinse and pat dry.
- Heat half the olive oil in a large frying pan and fry the aubergine until golden and softened; remove and set aside.
- In the same pan, add the remaining oil and sauté the onion and pepper until softened.
- Add the tomatoes, capers and olives, cooking for 8–10 minutes until the tomatoes break down.
- Return the aubergine to the pan, then add the vinegar and sugar, stirring to combine.
- Simmer for a further 10 minutes until the flavours meld and the mixture is glossy.
- Season with salt and pepper, then let cool to room temperature before serving.
Introduction: A vibrant, slow-cooked mix of aubergine, peppers, olives and capers in a sweet-sour tomato dressing, Malta’s answer to ratatouille.
Cultural Background: Kapunata shares its Sicilian caponata roots but has developed its own distinctly Maltese character over generations, served cold or at room temperature as a salad-like side that showcases the island’s Mediterranean vegetable harvest.
Tips: Salting and draining the aubergine first removes excess moisture and bitterness for a better texture. Kapunata often tastes even better the next day once the flavours have had time to develop.
Variations: Add pine nuts and raisins for a sweeter, more traditional Sicilian-influenced version. Serve on crusty bread as a bruschetta-style starter.
Storage: Store covered in the refrigerator for up to 5 days.
Reheating: Best served cold or at room temperature; not typically reheated.
Nutrition: Per serving (approx.): 160 kcal, 2 g protein, 11 g fat, 14 g carbohydrate.
FAQs:
Q: Is kapunata the same as Italian caponata?
A: They are closely related, with kapunata being
Q: Can this be made in advance for a party?
A: Yes, it keeps well and is often made a day ahead to
- Aubergines, cubed — 2
- Salt — 2 tbsp (for draining aubergine)
- Red bell pepper, chopped — 1
- Tomatoes, chopped — 2
- Onion, chopped — 1
- Capers — 2 tbsp
- Green olives, pitted — 1 cup (150 g / 5 oz)
- Red wine vinegar — 2 tbsp
- Sugar — 1 tbsp
- Olive oil — 1/4 cup (60 ml / 2 fl oz)
- Salt and pepper — to taste
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