Kapunata

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...

Kapunata

Ingredients (approx 6 portions) •	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 puree •	2 heaped tablespoons capers •	At least 12 green olives (pitted) and sliced •	Olive oil •	Vinegar •	Salt •	Pepper •	½ teaspoon sugar

Method : •	Peel and dice eggplants. Arrange in the colander and sprinkle with salt (removes acidity). Leave to drain for about 20 minutes, rinse. •	Bring to boil approx 1 litre of water. Wash celery stalks, chop them place in boiling water for 1 min. •	Remove celery from boiling water and place tomatoes in boiling water for 1 min. Peel tomatoes and finely dice celery. •	Deseed pepper. 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 sautee till brown (approx ten mins) on a low heat. •	Peel and chop onion, peel and mince garlic. Place in saucepan with about 5 tablespoons of oil and sautee on a fairly high heat. When the onion is translucent add the celery, pepper, tomato puree and the sugar. Fry for a minute or two. Add the tomatoes, pepper and salt, reduce the heat and simmer for about ten minutes. •	Add the vinegar, aubergines, capers and olives. Mix, cover and simmer gently for twenty minutes •	Adjust seasoning – add any herbs you fancy, bit of thyme or basil or parsley. Stir and simmer uncovered for 10 – 20 minutes, adding a bit of water to prevent drying out. Thes 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.