Name: Kapunata: Sweet and Sour Eggplant Stew
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6 servings
Cuisine: Maltese cuisine
Ingredients: 2 pcs eggplant (medium, diced into 1-inch cubes); 1 tsp salt (plus more to taste); 4 tbsp olive oil; 2 pcs onions (medium, chopped); 3 pcs garlic cloves (minced); 1 pcs red bell pepper (diced); 1 pcs green bell pepper (diced); 800 g chopped tomatoes (canned); 2 tbsp tomato paste; 3 tbsp red wine vinegar; 2 tbsp granulated sugar; 2 tbsp capers (rinsed and drained); 0.5 cup green olives (pitted and halved); 0.25 cup fresh basil (chopped, for garnish); black pepper (to taste)

A rustic, earthenware bowl overflows with a rich, glistening Kapunata stew, showcasing tender chunks of eggplant, bell peppers, and tomatoes, garnished with fresh parsley and a drizzle of olive oil under warm lighting.

Prep: 25 min • Cook: 45 min. A vibrant Maltese vegetable stew starring tender eggplant, sweet bell peppers, and juicy tomatoes, simmered with a characteristic sweet and sour sauce. This traditional Mediterranean dish is bursting with fresh flavors and can be enjoyed as a side, appetizer, or main vegetarian course, perfect served warm or at room temperature.

Preparation time: 25 min
Cooking time: 45 min
Total time: 1 hr 10 min
Servings: 6

Instructions

Preparation

1Place diced eggplant in a colander, sprinkle with 1 teaspoon salt, and let sit for 30 minutes to draw out moisture. Rinse thoroughly and pat dry with paper towels.

Cooking

1Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the dried eggplant and cook until browned on all sides and slightly softened, about 8-10 minutes. Remove eggplant and set aside.
2Add the remaining 2 tablespoons of olive oil to the pot. Sauté chopped onions until softened and translucent, about 5 minutes.
3Add minced garlic and diced red and green bell peppers. Cook for another 5-7 minutes until peppers start to soften.
4Stir in the canned chopped tomatoes and tomato paste. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes.
5Return the cooked eggplant to the pot. Stir in the red wine vinegar, granulated sugar, capers, and green olives. Mix well.
6Simmer uncovered for another 10-15 minutes, allowing Kapanata to thicken slightly and flavors to meld. Season with black pepper and additional salt if needed.
7Garnish with fresh basil before serving.

Instructions

Preparation

1Place diced eggplant in a colander, sprinkle with 1 teaspoon salt, and let sit for 30 minutes to draw out moisture. Rinse thoroughly and pat dry with paper towels.

Cooking

1Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the dried eggplant and cook until browned on all sides and slightly softened, about 8-10 minutes. Remove eggplant and set aside.
2Add the remaining 2 tablespoons of olive oil to the pot. Sauté chopped onions until softened and translucent, about 5 minutes.
3Add minced garlic and diced red and green bell peppers. Cook for another 5-7 minutes until peppers start to soften.
4Stir in the canned chopped tomatoes and tomato paste. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes.
5Return the cooked eggplant to the pot. Stir in the red wine vinegar, granulated sugar, capers, and green olives. Mix well.
6Simmer uncovered for another 10-15 minutes, allowing Kapanata to thicken slightly and flavors to meld. Season with black pepper and additional salt if needed.
7Garnish with fresh basil before serving.

Nutrition Information

Calories: 211 kcal
Protein: 2 g
Fat: 12 g
Carbs: 26 g

Nutrient	Per serving
Calories	211 kcal
Protein	2 g
Fat	12 g
Carbs	26 g

Tips

Don't skip salting the eggplant; it removes bitterness and prevents it from absorbing too much oil.
For a richer flavor, let the Kapunata sit for a few hours or even overnight in the fridge.
Serve Kapunata with crusty Maltese bread, as a side with grilled fish, or over pasta.