Kapunata (Maltese Vegetable Stew)

Ingredients

Method

1. 1

   Salt the aubergine (optional but recommended): Toss the aubergine cubes with a little salt and leave them for 20-30 minutes. Pat dry with paper towels before cooking. This helps reduce bitterness and improves the texture.

2. 2

   Cook the base: Heat the olive oil in a pan, then saute the onion and garlic for about 5 minutes, until soft and fragrant. !Sliced onion and garlic softening in olive oil at the start of kapunata

3. 3

   Cook the peppers: Add the green peppers and continue cooking over medium heat until they begin to soften. !Green pepper slices cooking with softened onion and garlic

4. 4

   Cook the aubergine: Add the aubergine and cook for 8-10 minutes, stirring occasionally, until it is golden and tender. !Cubed aubergine turning golden as it cooks with the peppers

5. 5

   Add the wine: Pour in the red wine and cook until it has mostly evaporated. !Red wine being added to deglaze the vegetables in the pan

6. 6

   Add the tomatoes: Stir in the chopped tomatoes and basil or mint, then cover the pan to help the tomatoes soften and break down. !Chopped tomatoes and fresh herbs added to the kapunata base

7. 7

   Cook slowly: Lower the heat and simmer gently, stirring every 15 minutes, for about 1 hour. The vegetables will soften, break down, and the flavours will meld together. !Kapunata simmering slowly as the vegetables soften into a stew

8. 8

   Reduce: Uncover the pan and continue cooking until most of the liquid has evaporated. Drag a spatula through the middle of the pan; if little to no liquid runs back, it is ready. !The kapunata reduced to a thick consistency with very little liquid left

9. 9

   Finish: Stir in the capers, olives, fresh herbs, and, if you like, a small splash of vinegar. Taste and adjust the seasoning before serving. !Finished kapunata with capers and olives stirred through