Kapunata

Description
A Maltese version of Ratatouille made from tomatoes, capers, aubergines and green peppers which goes well with grilled fish.

This is a summer dish and can be eaten hot or cold. The ingredients are more of a general guideline than a strict recipe, as the thrifty Maltese housewife will use whatever spare veggies she may have. Maybe adding an extra pepper or a couple of carrots or omitting the celery if she has none that day. Capers, olives, garlic - these are generally added by eye - a handful or two of olives maybe, more or fewer capers.
 * Approx 6 portions

Ingredients

 * 500 g aubergines
 * 500 g tomatoes
 * a good-sized onion
 * some cloves of garlic (to taste – maybe 4 or 6)
 * 4 celery stalks
 * green pepper
 * 1 tablespoon of tomato purée
 * 2 heaped tablespoons capers
 * at least 12 green olives (pitted) and sliced
 * olive oil
 * vinegar
 * salt
 * pepper
 * ½ teaspoon sugar

Directions

 * 1) Peel and dice eggplants.
 * 2) Arrange in the colander and sprinkle with salt (removes acidity).
 * 3) Leave to drain for about 20 minutes, rinse.
 * 4) Bring to boil approx 1 litre of water.
 * 5) Wash celery stalks, chop them place in boiling water for 1 min.
 * 6) Remove celery from boiling water and place tomatoes in boiling water for 1 min.
 * 7) Peel tomatoes and finely dice celery.
 * 8) De-seed pepper.
 * 9) Thinly slice (approx half a cm wide by about 2 cms long) place the aubergine in frying pan with about 5 tablespoons of oil and gently sauté till brown (approx ten minutes) on a low heat.
 * 10) Peel and chop onion, peel and mince garlic.
 * 11) Place in saucepan with about 5 tablespoons of oil and sauté on a fairly high heat.
 * 12) When the onion is translucent add the celery, pepper, tomato puree and the sugar.
 * 13) Fry for a minute or two.
 * 14) Add the tomatoes, pepper and salt, reduce the heat and simmer for about ten minutes.
 * 15) Add the vinegar, aubergines, capers and olives.
 * 16) Mix, cover and simmer gently for twenty minutes adjust seasoning – add any herbs you fancy, bit of thyme or basil or parsley.
 * 17) Stir and simmer uncovered for 10 – 20 minutes, adding a bit of water to prevent drying out.
 * 18) The texture should be quite creamy, like a thick sauce serve hot or cold, as a main meal with fresh crusty Maltese bread or as an accompaniment to meat, fish or hard-boiled eggs.