Kapunata is a traditional Maltese vegetable stew that celebrates the flavors of the Mediterranean. This colorful dish features tender aubergines, sweet peppers, and tomatoes, enhanced with capers and olives. Perfect as a side dish, on crusty bread, or even as a pasta sauce. Like many Maltese dishes, it tastes even better the next day!

Ingredients

• 2 medium aubergines (about 600g), cubed
• 1 large onion (150g), sliced
• 2 cloves garlic, minced
• 2 red or green peppers (300g total), sliced
• 400g fresh tomatoes, chopped (or 1 × 400g tin chopped tomatoes)
• 2 tbsp tomato paste
• 2 tbsp capers, rinsed
• 60g green olives (optional but traditional)
• 60ml olive oil (4 tbsp)
• 1 tsp dried oregano
• Small handful fresh basil or parsley, chopped
• Salt and black pepper to taste
• Optional: 1-2 tbsp red wine vinegar (for slight tang)

Instructions

1. Salt the aubergines (optional but recommended): Toss aubergine cubes with a little salt and leave for 20-30 minutes. Pat dry with paper towels. This reduces bitterness and helps with texture.

2. Fry the aubergines: Heat 3 tbsp olive oil in a wide pan over medium heat. Fry aubergines until golden and soft (8-10 minutes). Remove and set aside.

3. Cook the base: In the same pan, add the remaining olive oil. Sauté onion for 5 minutes until soft. Add garlic and peppers, cook another 5 minutes.

4. Add tomatoes: Stir in chopped tomatoes and tomato paste. Simmer 10-15 minutes until slightly thickened.

5. Combine: Return aubergines to the pan. Add capers, olives, oregano, salt, and pepper. Simmer gently for another 10 minutes.

6. Finish: Stir in fresh herbs and (if using) a splash of vinegar. Taste and adjust seasoning.

Serving Suggestions

• As a side dish with grilled fish or meat
• Served on crusty Maltese bread (ħobż tal-Malti)
• As part of a summer buffet spread
• Tossed with pasta as a sauce
• At room temperature as part of a mezze platter
• With a dollop of ricotta or fresh ġbejna (Maltese sheep cheese)

Traditional Notes & Tips

• Some Maltese families add ġbejna (fresh sheep cheese) on top when serving
• Others include diced potatoes or marrows when in season
• It tastes better the next day once the flavors deepen
• Can be served hot, warm, or at room temperature
• Store in the refrigerator for up to 4 days
• Don’t skip the salting step - it really improves the aubergine texture
• Use good quality olive oil for authentic Mediterranean flavor