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.
‘it was with great pleasure that I welcomed Pippa Mattei to my weekend tv show. Pippa is a good friend who was also my cookery teacher. She introduced me to the preparation of real Maltese food when I returned to live in Malta a few years ago. We will be seeing more of Pippa’s recipes and I hope you will enjoy them as much as I do. ‘
‘It is a public holiday today dedicated to St Peter and St Paul when the feast of Mnarja is celebrated. Picnics and outdoor family celebrations are organised an one can enjoy the warm weather before it gets too hot. Traditionally rabbit is eaten today and the rabbit in one of my grandmother’s recipes is simmered in wine, herbs and garlic.’