Maltese Kapunata

Ingredients for 2 servings:

• 3 tbsp olive oil
• 1 onion(s)
• 5 garlic cloves
• 1 tsp salt
• 2 tbsp tomato paste
• 1 eggplant(s)
• 2 bell peppers
• 4 tomatoes
• 90 g olives, black
• 2 tbsp capers
• 2 tbsp balsamic vinegar
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

Chop the onion, garlic, tomatoes, and bell peppers; dice the eggplant and slice the olives into rings. Heat the oil in a large pot over medium heat. Add the onions, garlic, and salt; simmer for 5 minutes. Add the tomato paste, stir, and let it caramelize for 2 minutes. Add the eggplant, bell peppers, and tomatoes to the pot. Simmer for another 5 minutes, stirring occasionally. Cover and simmer for 20 minutes. If too much liquid evaporates, simply add a little more water. Remove the pot from the heat and stir in the olives, capers, and balsamic vinegar. Season to taste with salt and pepper, and serve with rice, if desired.