Kapunata Maltija (Maltese caponata )


  • 200g onions, thinly sliced
  • 1 tbsp olive oil
  • 400g tomatoes, peeled and chopped
  • 500g eggplant, cubed
  • 2 celery stems
  • 6 olives
  • 1 tbsp capers
  • 2 tbsps tomato paste
  • 125ml water


1. Place the onion and the olive oil in a saucepan.
2. Cook the onion on moderate heat, stirring continuously. If the onion dries out, add some water.
3. Add the tomatoes, the eggplant, the celery, the olives, the capers, the tomato paste and more water, still stirring continuously.
4. Bring to a boil.
5. Reduce the heat, cover the saucepan and leave to simmer for one and a half hours.
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