Preparation time: 15 minutes or less
CAPONATA
Preparation time: 15 minutes or less
A traditional Maltese recipe. If you like green capsicum and eggplant, then you'll love this recipe!
Ingredients
2 large onions
4 large green capsicums
1 large eggplant
5 large tomatoes
� teaspoon curry powder
1 tablespoon capers
3 black olives, chopped
1 teaspoon oregano
Salt and pepper to taste
Method
- Chop the onions and cook them in some olive oil.
- Remove the seeds from inside the capsicums and cut into cubes.
- Add the capsicums to the onion and cook on medium heat.
- Add some hot water if necessary to avoid burning the vegetables.
- Cut the eggplant in cubes and place in salted water for about 5 minutes.
- Remove from the water and add to the onions and capsicum. Cook until all the vegetables are soft.
- Peel the tomatoes, remove seeds and cut into pieces. Add to the other ingredients.
- Add the curry, salt and pepper, oregano, olives and capers, and cook for another 45 minutes on very low heat.
- Set aside, allow to cool then refrigerate.
Recipe notes
This dish can be served warm or cold. It can be served as a side dish with meat or fish, or as a pizza topping.
 
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