ZUCCHINI CAPONATA

Serves: 8

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ZUCCHINI CAPONATA

Ready in: 30 MinTotal time: 30 Min

While this Italian vegetable dish is usually made with eggplant, I find it’s every bit as delicious when made with zucchini. Caponata is a dip or spread served cold or warm. It’s a wonderful topping for bruschetta or crostini (thin pieces of an Italian loaf, such as ciabatta or French baguette, slow-toasted till crisp). Or, pile it on toasted pita chips for a true Mediterranean treat.

Ingredients

• 1/4 cup extra virgin olive oil
• 4 cups zucchini, cut into 1-inch chunks
• 1 yellow onion, diced
• 4 garlic cloves, peeled and minced
• 2 large or 4 small tomatoes, seeded and diced
• 1 tablespoon granulated sugar
• Salt & freshly ground pepper
• 1 cup cherry tomatoes, halved
• 3 tablespoons capers, drained
• 1/2 cup black or green olives, pitted and halved

Instructions

1. Heat the oil over medium heat in a large sauté pan. Add the zucchini, onion, garlic and tomatoes and cook, covered, for about 30 minutes, stirring once halfway through the cooking (the vegetables should become tender but won’t brown very much).
2. Remove the lid, and cook for an additional 15 to 20 minutes, stirring often, until most of the liquid has evaporated and the vegetables begin to caramelize slightly. Season the mixture with salt & pepper and stir in the sugar.
3. Continue cooking the caponata, about 5 minutes longer, until the vegetables are dry and golden. Remove the pan from the heat and stir in the cherry tomatoes, capers and olives. Serve warm or refrigerate until ready to serve.

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