Today we are going to visit a small island situated in the centre of the Mediterranean, 80 km south of Sicily, 284 km east of Tunisia and 333 km north of Libya —> Malta.
I had a nice long talk with my Maltese cooking teacher Paul about the Maltese culture and I really feel as if I just came back from a nice relaxing trip to that beautiful island.
You can find the dish we made in other countries as well, a little bit different and of course it has an entirely other name over there. French call it Ratatouille, Scicilians Caponata, and in Malta that delicious vegetable dish is called Kapunata. Nobody knows who came up with it first. But what we know is – it´s easy – it´s absolutely yummy – let´s do it!
Kapunata
- 1-2 eggplants, chopped
- 1 yellow bell pepper, chopped
- 1 big onion, chopped
- 4 -5 cloves of garlic, chopped
- 4 big tomatoes, chopped
- 1 tablespoon sugar
- 2 tablespoons tomato paste
- basil, chopped
- 2 tablespoons capers
- 10 green olives, sliced
- green pepper & salt
- olive oil
Heat 4 tablespoons olive oil in a big pot. Add oinions. Add garlic.
When onions turn golden add eggplants and bell pepper. Simmer for about 10 minutes.
Add tomatoes, sugar, tomato paste and basil. Season with salt and green pepper. Let cook for another 20 minutes until mixture is thick and vegetables soft.
Add capers and olives. Serve with bread.
aptit Bon
