Estimated Nutrition (whole recipe, rough)
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 500 g aubergines
- 500 g tomatoes
- a good-sized onion
- some cloves of garlic (to taste – maybe 4 or 6)
- 4 celery stalks
- green pepper
- 1 tablespoon of tomato purée
- 2 heaped tablespoons capers
- at least 12 green olives (pitted) and sliced
- olive oil
- vinegar
- salt
- pepper
- ½ teaspoon sugar
Directions
Peel and dice eggplants.
Arrange in the colander and sprinkle with salt (removes acidity).
Leave to drain for about 20 minutes, rinse.
Bring to boil approx 1 litre of water.
Wash celery stalks, chop them place in boiling water for 1 min.
Remove celery from boiling water and place tomatoes in boiling water for 1 min.
Peel tomatoes and finely dice celery.
De-seed pepper.
Thinly slice (approx half a cm wide by about 2 cms long) place the aubergine in frying pan with about 5 tablespoons of oil and gently sauté till brown (approx ten minutes) on a low heat.
Peel and chop onion, peel and mince garlic.
Place in saucepan with about 5 tablespoons of oil and sauté on a fairly high heat.
When the onion is translucent add the celery, pepper, tomato puree and the sugar.
Fry for a minute or two.
Add the tomatoes, pepper and salt, reduce the heat and simmer for about ten minutes.
Add the vinegar, aubergines, capers and olives.
Mix, cover and simmer gently for twenty minutes adjust seasoning – add any herbs you fancy, bit of thyme or basil or parsley.
Stir and simmer uncovered for 10 – 20 minutes, adding a bit of water to prevent drying out.
The texture should be quite creamy, like a thick sauce serve hot or cold, as a main meal with fresh crusty Maltese bread or as an accompaniment to meat, fish or hard-boiled eggs.
Category:Maltese Recipes
Category:Stew Recipes
Category:Eggplant Recipes
Category:Tomato Recipes
Category:Green bell pepper Recipes
Category:Green olive Recipes
Category:Recipes with Capers