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Maltese Kapunata

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Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Servings 2
Calories 459 kcal


  • 3 tbsp olive oil
  • 1 onion, chopped
  • 5 garlic cloves, chopped
  • 1 tsp salt
  • 2 tbsp tomato paste
  • 1 eggplant (aubergine), cut into cubes
  • 2 bell peppers, chopped
  • 4 large tomatoes, chopped
  • 90 g black olives, chopped
  • 2 tbsp capers, rinsed
  • 2 tbsp balsamic vinegar


  • In a large pot, heat the oil over medium heat. Add onion, garlic and salt and cook until softened, about 5 minutes. Add the tomato paste and stir to coat the onions. Cook for 2 minutes to caramelize the tomato paste.
  • Add the eggplant, bell peppers, and tomatoes. Cook for 5 minutes and stir occasionally until vegetables start to soften and release liquid.
  • Cover the pot and simmer for 20 minutes or until vegetables are very soft, stirring occasionally. If there is no liquid in the pot, add 100ml of water.
  • Remove from heat and stir in the olives, capers and vinegar. Taste and add more salt or vinegar, if needed.


Serving: 2gCalories: 459kcalCarbohydrates: 50gProtein: 9gFat: 29gSaturated Fat: 4gSodium: 693mgPotassium: 1902mgFiber: 17gSugar: 28g
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