Kapunata Bruschetta
From Ainsley’s Taste of Malta, ITV
Kapunata is one of Malta’s most famous dishes. Similar to Sicilian caponata it’s a salty, sweet and sour vegetable stew that can be eaten warm or cold as a snack with bread or as a main meal accompaniment. It differs from Caponata in that it doesn’t contain pine nuts or raisins and is more likely to include peppers and courgette, both of which are Maltese staples. I’m frying the veg in the traditional way but feel free to roast the aubergine and courgette to cut down on oil. Leftovers are great with pasta or with grilled fish/meat.
Method
Heat the sunflower oil in a large deep-sided frying pan with a lid over a high heat. When hot add the aubergine and shallow fry until golden. Remove with a slotted spoon and drain on kitchen paper. Season with salt. Repeat with the courgette, adding a little more oil if needed.
Wipe the frying pan clean if required and add the olive oil over a low-medium heat. Cook the onion, peppers and celery with a small pinch of salt for 6-8 minutes until soft and just starting to colour. Add the garlic and thyme and cook for 30 seconds. Increase the heat to medium before stirring in the tomatoes and tomato puree. Cook for 3-4 minutes.
Add the sugar and vinegar and bring to the boil. Turn the heat down to the lowest setting, add the fried vegetables, cover and simmer gently for 15 minutes, stirring occasionally and adding a splash of water if needed. Stir in the olives and capers to warm through and check for seasoning. Allow to cool a little before stirring in the mint and basil leaves. Serve warm or cold.
Cut the bread into ½ inch slices on the angle. Place a frying pan over a medium heat. Drizzle the bread on both sides with a little extra-virgin olive oil and quickly toast in the pan. Top with kapunata and garnish with torn basil leaves.
Ingredients
- 100ml sunflower or vegetable oil, more if needed
- 1 aubergine, cut into 1-2cm chunks
- 1 large courgette, cut into 1-2cm chunks
- 3 tbsp extra virgin olive oil, plus extra for drizzling/serving
- 1 red onion, peeled and finely chopped
- 1 red/yellow pepper, deseeded, cut into 1-2cm chunks
- 1 green pepper, deseeded, cut into 1-2cm chunks
- 2 sticks of celery, finely chopped
- 3 large cloves of garlic, minced
- 1 sprig of thyme, leaves picked
- 5 ripe vine tomatoes, peeled and chopped
- 1 heaped tbsp tomato paste/puree
- 2 tsp caster sugar (1 tsp if using a sweetened tomato paste like Kunserva)
- 2 tbsp balsamic or red wine vinegar
- 10-15 black olives, pitted and cut in half
- 1 tbsp capers, rinsed and drained
- 1 tbsp chopped mint
- 6-8 basil leaves, shredded, plus extra to serve
- sea salt
- loaf of fresh rustic-style bread, to serve