Kapunata

Kapunata is a stew of Mediterranean vegetables that Visit Malta calls the Maltese version of ratatouille. Visit Gozo lists its core as tomatoes, capers, aubergines and bell peppers, usually cooked down with onion, garlic and olive oil, often with olives. Capers give kapunata a salty, sharp edge.

The dish works in several roles. Visit Gozo describes it as served as a dip or antipasto, and it also turns up beside grilled fish or meat, or spooned onto bread. Visit Malta's own line on it is that if you are looking to taste Malta in a dish, kapunata is a perfect place to start. It is a summer vegetable dish, and it tastes good warm or at room temperature.

Where to try it

• On antipasto and Maltese platters in Valletta, Sliema and Gozo.
• As a side with grilled fish at seafront restaurants in Marsaxlokk.
• Alongside bigilla and gbejniet on a shared starter plate.

The vegetable recipe is vegan; check how a kitchen prepares and serves it if you avoid meat and dairy. Order it as part of a Maltese platter to taste several local starters at once, and use crusty Maltese bread to finish the plate.