Issue link: https://maltatoday.uberflip.com/i/1542644
For the caponata • 1 large eggplant, cubed • 1 zucchini, cubed • Sprinkle of fine sea salt • ¼ cup & 2tbsp extra virgin olive oil, divided • 1 large onion, chopped • ½ cup chopped celery • 2 green peppers, coarsely chopped • 1 can of polpa di pomodoro • ½ cup green olives, sliced in half lengthwise • ¼ cup black olives, sliced in half lengthwise • 3tbsp capers • 1tbsp fresh mint • ¼ cup red wine vinegar • 2tbsp granulated sugar • Freshly cracked black pepper and fine sea salt, to taste • Extra virgin olive oil • Chopped fresh basil For the labneh • 400ml Greek yoghurt • 2 garlic cloves, grated • 1 lemon, juiced • 2tsp salt • Pinch of crushed pepper • Extra virgin olive oil The caponata 1. Place the cubed eggplant and zucchini in a colander and toss well with a sprinkle of salt. Let them sit for about an hour. Do not rinse. Preheat the oven to 180 °C. 2. Place the eggplant and zucchini on a lined baking sheet. Toss with 2 tablespoons of olive oil and roast for 25-30 minutes. 3. Meanwhile, in a large pan, sauté the chopped onions and peppers in ¼ cup of olive oil, gently, for about 5 minutes. 4. Add the celery and 2 tablespoons of water and sauté for another 3 minutes. 5. Add the polpa di pomodoro and simmer for about 5 minutes. 6. Add the olives, capers, mint, vinegar and sugar and simmer for a further 10 minutes. 7. Finally add the roasted eggplant and zucchini, stir, and simmer for another 20 12 gozotoday | FRIDAY • 16 JANUARY 2026 FOOD METHOD minutes, covered. 8. Allow the caponata to sit and marinate for at least one hour (more time is better). 9. Add a sprinkle of sea salt, some fresh cracked pepper, and a few drops of olive oil. 10. Serve at room temperature or warmed with a bit of chopped fresh basil and some crunchy Maltese bread. The labneh 11. Line a fine strainer with a few layers of cheesecloth and set over a bowl. 12. In another bowl, combine the yogurt, salt, garlic and lemon juice. Stir to incorporate. 13. Spoon yoghurt mixture into the cheesecloth-lined strainer and fold layers of cheesecloth over the yoghurt to cover completely. 14. Transfer the yoghurt (and strainer and bowl) to the refrigerator for 12-24 hours. After 12 hours, the yoghurt mixture would have thickened into a standard labneh; after 24 hours, it would have thickened further into an extra-stiff labneh. 15. Remove strained labneh from the fridge, unfold cheesecloth, and transfer to a serving bowl. 16. Drizzle olive oil over the labneh and sprinkle with crushed pepper. Serve cold, topped with warm caponata on toasted Maltese bread. Maltese caponata and labneh