MEMORIES OF MALTA ~ KAPUNATA / CAPONATA (Aubergine Stew / Eggplant Relish)

eggplant

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini is lower in calories and cabbage is often less expensive.

green olives

🥗Healthier: black olives

💰Cheaper: canned olives

Black olives provide a similar flavor and canned olives are more budget-friendly.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar is less acidic and white vinegar is often cheaper.

Cut the eggplant into 1-inch pieces, leaving some skin attached.

Salt the eggplant liberally and let it sit in a colander for 30 minutes to draw out moisture and bitterness.

Rinse the eggplant to remove excess salt and pat dry with paper towels.

Heat olive oil in a large skillet over medium heat.

Add the eggplant to the skillet and cook until slightly softened and colored, then remove from the skillet.

In the same skillet, add chopped bell pepper, onion, and optional celery, sautéing until tender-crisp.

Add minced garlic and sauté for another minute.

Add chopped tomatoes (fresh or canned) to the skillet and mix well.

Return the eggplant to the skillet and season with black pepper and optional chili flakes.

Add 2 teaspoons of tomato paste and mix.

Add 2 teaspoons of sugar and red wine vinegar, stirring to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary