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

In Malta Kapunata is very popular and is served in salads, alongside fish, or simply atop crusty bread. Kapunata, or Caponata is very popular in this region of the Mediterranean, mainly in Malta, Sicily, and Tunisia. There are many variations, some even adding pine nuts and raisins. However, this is how we roll in Malta, and you are going to love it! Serve warm, room temp. or cold. Bon Appitito. MY FACEBOOK PAGE:   / eurocookingcanuk   MY HOMEMADE CAPERS VIDEO:    • MEMORIES OF MALTA ~ Kappar Frisk (Fresh Ca...   KAPUNATA RECIPE YOU NEED: 500 g Aubergine, largely diced (1 - 2 good size eggplants) sea salt to leach out bitterness of eggplant. Use plenty. It will be rinsed off later. 2 onions, largely diced 1 red bell pepper, & 1 green bell pepper, largely diced 2-3 inner stalks of celery, chopped 2 - 4 tomatoes, diced (or 1 large can diced tomatoes) tomato paste (as you need. Up to 1 large can) 1/4 cup red wine vinegar (can add less or more to taste) cracked black pepper 2 tsp. sugar (more if your tomato paste is bitter. TASTE YOUR KAPUNATA!) 1/2 cup black olives (whole or sliced) (can use green olives) handful of capers (or to taste) little water as / if needed. sea salt to taste, if required LOTS of crusty bread to eat it with - YUM!