Real Recipes From Real Home Cooks ®

maltese caponata

(2 ratings)
Recipe by
Lynn Clay
Portland, OR

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

(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
  • 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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