Caponata, a Sicilian and also a Maltese Dish must not be confused with the French Ratatouille. Both use aubergine, but Caponata is flavored with sugar and vinegar whilst in Ratatouille, these ingredients do not feature. Although Sicilian, in Malta, Kapunata is very popular especially in the hot summer months when eaten chilled with fresh crusty maltese bread.
There are many ways to serve Kapunata, on its own, as a side dish with fresh fish especially, as a pasta sauce or glamorize it a bit and serve it with risotto milanese and parmesan crisps as a dinner party starter.
There are many recipes for Kapunata, and below you will find one of the Maltese versions:
- 200g onions, thinly sliced
- 1 tbsp olive oil
- 400g tomatoes, peeled and chopped
- 500g aubergine, cubed
- 2 celery stems
- 6 olives
- 1 tbsp capers
- 2 tbsps tomato paste
- 125ml water
2. Cook the onion on moderate heat, stirring continuously. If the onion dries out, add some water.
3. Add the tomatoes, the aubergine, the celery, the olives, the capers, the tomato paste and more water, still stirring continuously.
4. Bring to a boil.
5. Reduce the heat, cover the saucepan and leave to simmer for one and a half hours.
6. Remove the pan from the heat. Leave to cool. Stir in chopped basil before serving. Enjoy!