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)

5 Pinches 2 Photos

Lynn Clay

Portland, OR

Updated on Jun 26, 2018

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

Rate

prep time 15 Min

cook time 35 Min

method Stove Top

yield 4 serving(s)

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 tablespoons tomato paste
3 cloves garlic, minced finely
1 tablespoon capers
15 - black olives, sliced
- salt and pepper
- olive oil, extra virgin
- green chili pepper, finely chopped

How To Make maltese caponata

Step 1

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

Step 2

Heat a T of olive oil in a large pan. Add onions and garlic and cook until translucent.
Step 3

Add the bell peppers and cook for 2 minutes.
Step 4

Add the tomatoes and zucchini and cook for 15 minutes or until the vegetables are soft.
Step 5

Stir every few minutes and add water if it becomes too thick.
Step 6

Add tomato paste, capers, olives, chili pepper and salt and pepper to taste. Cool for another 5 minutes.
Step 7

Can be served hot or cold with sourdough bread.
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