Kapunata: A Burst of Mediterranean Flavors
Kapunata is a traditional Maltese eggplant caponata that balances sweet, sour, and savory flavors. It’s a versatile dish that can be served as a spread or side. The combination of eggplant, tomatoes, and spices brings the essence of the Mediterranean to your table.
Ingredients
1 large eggplant, cubed
1 large onion, chopped
2 cloves garlic, minced
2 ripe tomatoes, chopped
1/2 cup green olives, pitted and sliced
1/4 cup capers, drained
1/4 cup red wine vinegar
2 tablespoons sugar
1/4 cup olive oil
Salt and pepper to taste
Fresh basil leaves for garnish
Instructions
In a large skillet, heat olive oil over medium heat.
Add eggplant and cook until softened and lightly browned, about 8-10 minutes.
Add onion and garlic, continue to cook until fragrant, about 3 minutes.
Stir in tomatoes, olives, and capers.
Pour in red wine vinegar and sugar, season with salt and pepper.
Bring to a simmer, reduce heat, and cook for 20-25 minutes, or until the sauce has thickened.
Garnish with fresh basil leaves before serving. Enjoy hot, cold, or at room temperature.
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