By Katryna Mangion

Published in the TML Magazine Issue 14, 2021

  • 1 medium sized onion
  • 3 cloves of garlic
  • 1 kg aubergines, peeled & diced
  • 0.5 kg green peppers, roughly chopped
  • 0.5 kg tomatoes, diced (salt them and leave to stand for around 5 mins before adding)
  • 2 tablespoons kunserva
  • 2 stalks of fresh rosemary, finely chopped
  • 1 jar whole tomatoes (rinsed out with half a jar of water)
  • 1 tablespoon sugar
  • Home brined olives (amount according to preference)
  • Handful of fresh basil
  1. I start this off with a classic fry of onions and garlic, adding the peeled and diced aubergines.
  2. I find that charring the aubergine slightly adds more flavour and allows it to cook more evenly.
  3. Proceed to add 2 tablespoons of tomato puree, in Malta we call this, kunserva.
  4. The roughly chopped green peppers and tomatoes are added, along with jarred whole tomatoes, a sprinkling of sugar and chopped rosemary.
  5. Before covering, add a few handfuls of juicy home brined olives.
  6. Now leave to simmer for 1-2 hours (the longer the better). You know it’s done once all your ingredients have blended well as a sauce and the smell is good enough to make you drop.
  7. Top with fresh basil before serving – could be served warm or cold.

Enjoy with other starters or on their own!


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