There may be a Maltese or Sicilian version of Kapunata, a rustic mix of fresh peppers, eggplants and tomatoes with garlic, olives and capers.
I personally prefer it eaten cold but the Middle East left a strong influence on the way I prepare my food and still using the same ingredients, I like to break down the cooked eggplant with a fork to make a paste and add it to all the other cooked kapunata ingredients.
This makes it great as a dip or as part of a sharing plate with other fresh salad ingredients.
I finish off this dish with chopped cherry tomatoes and lots of mint.
It is also amazing simply spread on Maltese bread with the fresh tomatoes and mint used as a garnish.
This recipe is plant-based, gluten free, lactose free and diabetic friendly.
You will need: 4 large eggplants 8 large tomatoes, chopped 2 green peppers, deseeded and sliced 1 medium onion, peeled and finely sliced 4 cloves garlic, peeled and finely chopped a few drops of freshly squeezed lemon salt and pepper 1 teaspoon dried oregano 1/2 teaspoon dried mint a generous bunch of mint, roughly chopped, left raw 12 cherry tomatoes, chopped and left raw and keep aside to add before serving 4 tablespoons extra virgin olive oil 2 tablespoons apple vinegar 1 tablespoon capers, optional, keep aside to add before serving 6 olives, chopped up, optional, keep aside to add before serving
Preheat the oven to 200C.
Arrange the whole aubergines on a dish covered with baking paper and place in the oven to cook for 40 minutes.
Allow to cool completely then peel off the skin and use a fork to make up the flesh. Season with salt and pepper.
Add a few drops of fresh lemon juice and keep aside.
Cover up and refrigerate.
Just before serving add the chopped cherry tomatoes, the rest of the olive oil, apple vinegar and garnish with whole mint leaves.
If desired add the capers and olives or simply leave out.
I use Filippo Berio Olive Oil at Rimus Group, Apple Vinegar by Kuhne at Quality Foods