Kapunata
We all know about ratatouille since it became a movie hit. Well, kapunata (or ‘caponata’ as it is known in Sicily) is its vibrant cousin from the south. Kapunata differs from ratatouille in that it balances sweet with sour and includes capers, olives, raisins and pine nuts. To limit the time spent frying batches of vegetables in pans, I roast some of my vegetables; it simplifies the process but also concentrates the flavour.
Kapunata makes a great side to roasted meats, but I love to take inspiration from south of Malta in North Africa, adding eggs to make the dish like shakshouka.
Ingredients 17
1 red capsicum (bell pepper)
1 eggplant (aubergine)
2 tbsp olive oil
salt and pepper
4 ripe tomato, medium-sized
4 garlic cloves
2 tbsp pine nuts
1 onion, finely diced
2 stalks celery, finely diced
2 tsp sugar
100 ml water
2 tbsp capers, rinsed
2 tbsp black olives, pitted, chopped
1 tbsp raisin, chopped
2 tsp red-wine vinegar
1 tbsp mint, chopped
2 tbsp basil, chopped
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Method 7
Preheat the oven to 220°C (430°F).
Cut the in half and remove the seeds. Slice the top off the , then cut it into quarters lengthways. Combine the capsicum and eggplant on a baking tray. Rub with the and season with salt and pepper. Roast for 15 minutes.
Cut the cores out of the . Reduce the oven heat to 200°C (400°F) and add the tomatoes and whole to the tray. Roast for another 20 minutes.
Meanwhile, lightly toast the in a dry frying pan. Remove to a bowl and add the remaining , and to the pan. Sauté over a medium heat until soft (around 8 minutes). Season with salt and pepper. Add the toasted pine nuts and toss through briefly, then remove from the heat.
When the roasted vegetables are cool enough to handle, cut the into 1 cm (½ in) slices. Cut the into 2 cm (¾ in) pieces, and quarter the . Add the roasted vegetables to the pan of and and return to the heat. Squeeze the from their skins into the pan.
Add the and and simmer for 5 minutes, allowing the tomato to break up.
Add the , , and . Check the seasoning, then remove from the heat. Stir through the and . Serve warm or cold.
Simon Bajada's tips
Kapunata Shakshouka:
Preheat the oven to 200°C (400°F). Scoop the kapunata into an ovenproof dish (or individual dishes) and stir through a splash of water to loosen up the sauce. Create wells in the sauce and crack an egg into each. Bake uncovered until the eggs are cooked to your liking. Serve with crusty bread.
