Kapunata (Maltese Eggplant and Vegetable Stew)

Kapunata is Malta’s version of caponata, a sweet-and-sour eggplant stew studded with capers, olives, and celery. Served warm or at room temperature, it works as a side dish, a bruschetta topping, or a light vegetarian main with crusty bread.

Ingredients

• 2 medium eggplants, cut into 1-inch cubes
• Salt, for drawing out moisture
• 1/4 cup olive oil, divided
• 1 onion, chopped
• 2 celery stalks, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 2 cups chopped tomatoes (or canned crushed tomatoes)
• 1/4 cup green olives, pitted and halved
• 2 tbsp capers
• 2 tbsp red wine vinegar
• 1 tbsp sugar
• Salt and black pepper, to taste
• Fresh basil, for garnish

Instructions

1. Salt the eggplant
   Toss the eggplant cubes with salt and let sit in a colander for 20 minutes to draw out bitterness, then pat dry.
2. Fry the eggplant
   Heat half the olive oil in a large skillet and fry the eggplant in batches until golden. Set aside.
3. Cook the vegetables
   Add the remaining oil to the pan and saute the onion, celery, and bell pepper until softened, about 8 minutes. Add the garlic and cook for 1 minute more.
4. Add tomatoes
   Stir in the tomatoes and simmer for 10 minutes, until slightly thickened.
5. Combine everything
   Return the eggplant to the pan along with the olives and capers. Stir gently to combine.
6. Balance the flavors
   Add the vinegar and sugar, season with salt and pepper, and simmer for another 5 minutes.
7. Cool slightly and serve
   Let the kapunata cool to room temperature before serving, garnished with fresh basil.

Kapunata tastes even better the next day, once the flavors have had time to settle.