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.
- 200 g onions, thinly sliced
- 1 tbsp olive oil
- 400 g tomatoes, peeled, chopped
- 500 g eggplant, cubed
- 2 celery stalks
- 6 olives
- 1 tbsp capers
- 2 tbsp tomato paste
- 125 ml (½ cup) water
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place the onion and olive oil in a saucepan. Cook, stirring often, over moderate heat. If the mixture seems dry, add 15 ml water.
Add the tomato, 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 1½ hours.