maltese caponata
(2 ratings)
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
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2zucchini, cut into cubes
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3 mdgreen bell peppers, cut into medium squares
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3 lgtomatoes, seeded and chopped
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1 lgonion, quartered and sliced
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2 Tbsptomato paste
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3 clovegarlic, minced finely
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1 Tbspcapers
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15black olives, sliced
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salt and pepper
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olive oil, extra virgin
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green chili pepper, finely chopped
How To Make maltese caponata
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1On a metal baking dish, mix zucchini and 1 T olive oil. Cook under grill for a few minutes until golden.
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2Heat a T of olive oil in a large pan. Add onions and garlic and cook until translucent.
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3Add the bell peppers and cook for 2 minutes.
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4Add the tomatoes and zucchini and cook for 15 minutes or until the vegetables are soft.
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5Stir every few minutes and add water if it becomes too thick.
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6Add tomato paste, capers, olives, chili pepper and salt and pepper to taste. Cool for another 5 minutes.
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7Can be served hot or cold with sourdough bread.
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