Published in the TML Magazine Issue 14, 2021
A MEDITERRANEAN CLASSIC – CAPONATA
By Katryna Mangion
@ta_rin_malta
Ingredients
- 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
Instructions
- I start this off with a classic fry of onions and garlic, adding the peeled and diced aubergines.
- I find that charring the aubergine slightly adds more flavour and allows it to cook more evenly.
- Proceed to add 2 tablespoons of tomato puree, in Malta we call this, kunserva.
- The roughly chopped green peppers and tomatoes are added, along with jarred whole tomatoes, a sprinkling of sugar and chopped rosemary.
- Before covering, add a few handfuls of juicy home brined olives.
- 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.
- Top with fresh basil before serving – could be served warm or cold.
Enjoy with other starters or on their own!
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