Photo from marmiton.org

Dive into the flavors of the Mediterranean with our Kapunata recipe, a Maltese delight that embodies the essence of sun-kissed vegetables and aromatic herbs. This vibrant and savory dish will transport you straight to the idyllic island of Malta.

Ingredients:

2 lbs eggplant, diced (kg: 0.9)

1 lb zucchini, diced (kg: 0.45)

1 lb bell peppers, assorted colors, diced (kg: 0.45)

1 lb tomatoes, diced (kg: 0.45)

1 onion, finely chopped

3 cloves garlic, minced

1/4 cup olive oil

2 tablespoons tomato paste

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

Instructions:

In a large pan, heat olive oil and sauté onions and garlic until softened. Add diced eggplant, zucchini, bell peppers, and tomatoes. Cook until the vegetables are tender. Stir in tomato paste, oregano, basil, salt, and pepper. Simmer until the flavors meld. Adjust seasoning if needed and let the Kapunata cool slightly.

Serving:

Serve this colorful Kapunata as a side dish, warm or at room temperature, to accompany grilled meats or crusty bread. It's a celebration of the Mediterranean on your plate.

Let the Kapunata be your ticket to the sun-drenched shores of Malta, where every bite is a taste of the bountiful harvest and the simple joys of Mediterranean living.