# Kapunata (Maltese Vegetable Stew) Source: https://www.malteserecipes.com/recipes/kapunata/ A vibrant Mediterranean vegetable stew with aubergines, peppers, tomatoes, capers, and olives. Prep time: 20 minutes (plus 30 min salting time) Cook time: 60 to 90 minutes Servings: 4 people Tags: vegetarian, side-dish, maltese-classic, mediterranean, aubergine ## Ingredients Measures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/). - 1 aubergine (eggplant), cubed - 1 large onion, sliced - 2 cloves garlic, minced - 2 green bell peppers (capsicums), sliced - 4 large ripe tomatoes - 120ml red wine - 2 tbsp capers, rinsed - handful of black or green olives (optional but traditional) - 2 to 4 tbsp olive oil - small handful fresh basil or mint - Salt and black pepper to taste ## Instructions 1. **Salt the aubergine** (optional but recommended): Toss the aubergine cubes with a little salt and leave them for 20-30 minutes. Pat dry with paper towels before cooking. This helps reduce bitterness and improves the texture. 2. **Cook the base**: Heat the olive oil in a pan, then saute the onion and garlic for about 5 minutes, until soft and fragrant. ![Sliced onion and garlic softening in olive oil at the start of kapunata](/images/recipes/kapunata/step1.jpg) 3. **Cook the peppers**: Add the green peppers and continue cooking over medium heat until they begin to soften. ![Green pepper slices cooking with softened onion and garlic](/images/recipes/kapunata/step2.jpg) 4. **Cook the aubergine**: Add the aubergine and cook for 8-10 minutes, stirring occasionally, until it is golden and tender. ![Cubed aubergine turning golden as it cooks with the peppers](/images/recipes/kapunata/step3.jpg) 5. **Add the wine**: Pour in the red wine and cook until it has mostly evaporated. ![Red wine being added to deglaze the vegetables in the pan](/images/recipes/kapunata/step4.jpg) 6. **Add the tomatoes**: Stir in the chopped tomatoes and basil or mint, then cover the pan to help the tomatoes soften and break down. ![Chopped tomatoes and fresh herbs added to the kapunata base](/images/recipes/kapunata/step5.jpg) 7. **Cook slowly**: Lower the heat and simmer gently, stirring every 15 minutes, for about 1 hour. The vegetables will soften, break down, and the flavours will meld together. ![Kapunata simmering slowly as the vegetables soften into a stew](/images/recipes/kapunata/step6.jpg) 8. **Reduce**: Uncover the pan and continue cooking until most of the liquid has evaporated. Drag a spatula through the middle of the pan; if little to no liquid runs back, it is ready. ![The kapunata reduced to a thick consistency with very little liquid left](/images/recipes/kapunata/step7.jpg) 9. **Finish**: Stir in the capers, olives, fresh herbs, and, if you like, a small splash of vinegar. Taste and adjust the seasoning before serving. ![Finished kapunata with capers and olives stirred through](/images/recipes/kapunata/step8.jpg) Kapunata is a traditional Maltese vegetable stew that celebrates the flavours of the Mediterranean. This colourful dish combines tender aubergine, sweet peppers, and tomatoes with capers and olives. Serve it as a side dish, spooned over crusty bread, or even tossed with pasta. Like many Maltese dishes, it tastes even better the next day. ## 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 flavours 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 flavour ## Explore the collections - [30 traditional Maltese dishes](https://www.malteserecipes.com/collections/traditional-maltese-recipes/) - [Maltese Sunday lunch](https://www.malteserecipes.com/collections/maltese-sunday-lunch/) - [Maltese fish and seafood](https://www.malteserecipes.com/collections/maltese-seafood/) - [Maltese Christmas food](https://www.malteserecipes.com/collections/maltese-christmas-food/) ## Serve with or cook next - [Balbuljata (Maltese Scrambled Eggs with Tomato)](https://www.malteserecipes.com/recipes/balbuljata/): Use ripe tomatoes in a soft egg scramble for another summer meal. - [Pixxispad Mixwi (Grilled Swordfish)](https://www.malteserecipes.com/recipes/pixxispad-mixwi/): Serve the vegetable stew alongside grilled swordfish. - [Brunġiel Mimli (Stuffed Aubergines)](https://www.malteserecipes.com/recipes/brungiel-mimli/): Try stuffed aubergines when you want a heartier main.