Maltese Caponata

Lynn Clay


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


★★★★★ 2 votes

15 Min
35 Min
Stove Top


  • 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 Tbsp
    tomato paste
  • 3 clove
    garlic, minced finely
  • 1 Tbsp
  • 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.

Printable Recipe Card

About Maltese Caponata

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Mediterranean

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