Zucchini Caponata
Ingredients
- 2 tablespoons olive oil
- 2 cups chopped zucchini
- 1 cup chopped onion
- 2 large garlic cloves, peeled and chopped or minced
- 1 1/2 cups chopped tomato
- 2 to 3 teaspoons sugar
- 1/4 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
- 1/2 cup halved grape or cherry tomatoes
- 1 to 2 tablespoons drained capers
- 1/4 cup pitted halved black olives, preferably oil-cured
- 1/4 cup chopped fresh basil, parsley, or oregano (optional)
Directions
1. Heat the oil, and fry the zucchini, onion, garlic, and tomatoes for 30 minutes, covered.
2. Remove the cover, and cook an additional 10 to 15 minutes to evaporate any extra liquid.
3. Add the sugar, salt, and pepper; stir and remove from heat. When lukewarm, stir in the cherry tomatoes, capers, and olives. Store covered and refrigerated until ready to use.
Reviews
07/03/2009- This was very tasty. I did use 2 TBS of capers and a Videlia onion added sweetness. It needed a bit more depth and a splash of balsamic vinegar made a big difference. I recommend fresh parsley and a bit of fresh basil. I 'll make this again!
