Caponata recipe

Created by Karmen Tedesco

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Cuisine: Maltese
Prep Time: 20 min(s)
Cook Time: 1 hr(s) 30 min(s)
Serves 4

In Malta, this recipe is preferably cooked in the summer months, as it could be served cold. Traditionally, every family eats this recipe served with crusty bread when they go to the beach.

Ingredients

200g onions, thinly sliced
1 tbsp olive oil
400g tomatoes, peeled, chopped
500g eggplant, cubed
2 celery stems
6 olives
1 tbsp capers
2 tbsp tomato paste
125ml water

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Preparation

Place the onion and olive oil in a saucepan. Cook, stirring often, over moderate heat. If the mixture seems dry, add 15ml of water.

Add the tomatoes, eggplant, celery, olive, capers, tomato paste and water. Stir well.

Slowly bring to the boil, stirring continuously. Reduce heat to low and simmer, covered, for one and a half hours.

If you enjoyed this Caponata recipe then browse more Maltese recipes, vegetarian recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.

Maltese Restaurants

Displaying 4 of 4 Maltese Restaurants.

	Restaurant	Book Online	Suburb
1.	The Original Maltese Cafe		Surry Hills
2.	Maha Bar & Grill		Melbourne
3.	Pastizzi Cafe		Newtown
4.	Cafe Valletta		Sydney

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