maltese caponata

Name: Maltese Caponata
Prep time: 15 min
Cook time: 35 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 - zucchini, cut into cubes; 3 medium green bell peppers, cut into medium squares; 3 large tomatoes, seeded and chopped; 1 large onion, quartered and sliced; 2 tablespoon(s) tomato paste; 3 clove(s) garlic, minced finely; 1 tablespoon(s) capers; 15 - black olives, sliced; - salt and pepper; - olive oil, extra virgin; - green chili pepper, finely chopped

(2 ratings)

review

Recipe by

Lynn Clay

@LavenderLynn

Portland, OR

It’s eaten warm or cold, with bread, on the beach or for lunch

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(2 ratings)

yield 4 serving(s)

prep time 15 Min

cook time 35 Min

method Stove Top

Ingredients For maltese caponata

2

zucchini, cut into cubes
3 md

green bell peppers, cut into medium squares
3 lg

tomatoes, seeded and chopped
1 lg

onion, quartered and sliced
2 Tbsp

tomato paste
3 clove

garlic, minced finely
1 Tbsp

capers
15

black olives, sliced
salt and pepper
olive oil, extra virgin
green chili pepper, finely chopped

How To Make maltese caponata

1
On a metal baking dish, mix zucchini and 1 T olive oil. Cook under grill for a few minutes until golden.

2
Heat a T of olive oil in a large pan. Add onions and garlic and cook until translucent.
3
Add the bell peppers and cook for 2 minutes.
4
Add the tomatoes and zucchini and cook for 15 minutes or until the vegetables are soft.
5
Stir every few minutes and add water if it becomes too thick.
6
Add tomato paste, capers, olives, chili pepper and salt and pepper to taste. Cool for another 5 minutes.
7
Can be served hot or cold with sourdough bread.
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maltese caponata

Ingredients For maltese caponata

How To Make maltese caponata

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