KapunataSweet-and-Sour Eggplant Relish
A glossy relish of eggplant, tomato, capers, and olives with the balanced sweet-and-sour character typical of Maltese vegetable cookery. It is excellent warm or at room temperature alongside roasted meat, fish, or bread.
Prep
20m
Cook
35m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Relish
- 500gEggplant (cut into small cubes)
- 350gTomato (finely chopped)
- 180gOnion (finely chopped)
- 10gGarlic (crushed)
- 35gCapers
- 80gBlack Olive (pitted)
- 50mlExtra Virgin Olive Oil
- 25mlRed Wine Vinegar
- 12gWhite Sugar
- 3gDried Oregano
- 6gSalt
- 2gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the extra virgin olive oil in a wide pan over medium heat and cook the onion until soft.
- 02
Add the garlic and stir briefly until fragrant.
- 03
Add the eggplant and cook, stirring regularly, until it softens and begins to take on color.
- 04
Stir in the tomato and cook until the mixture becomes saucy.
- 05
Add the capers, black olive, red wine vinegar, white sugar, dried oregano, salt, and black pepper.
- 06
Simmer gently until the vegetables are tender and the relish is glossy and thick.
- 07
Let it sit for a few minutes before serving so the sweet-and-sour flavor settles.
Ratings & Reviews
Log in to rate and review this recipe.