Zucchini Caponata

Makes About 3 Cups

Ingredients

  • 2 tbsp (7/8 oz) olive oil
  • 2 cups (about 8 oz) zucchini, diced
  • 1 cup onions, chopped (about ½ large onion)
  • 2 garlic cloves, peeled & chopped or minced
  • 2 cups tomatoes (1 large or 2 medium tomatoes, about 19 oz), diced
  • 1-2 tsp sugar (depending on acidity of the tomatoes)
  • ¼ tsp salt
  • ½ tsp coarsely ground black pepper
  • ½ cup halved grape or cherry tomatoes (about 18 tomatoes, about 4 oz)
  • 1 to 2 tbsp drained capers
  • ¼  cup pitted kalamata and black olives, halved, preferably oil-cured (about 2¼ oz)
  • ¼ cup chopped fresh basil, parsley, or oregano (optional)

How-to

  1. Heat the oil, fry the zucchini, onion, garlic, and tomatoes for 30 minutes, covered
  2. Remove cover, and cook an additional 10 to 15 minutes
  3. Add the sugar, salt, and pepper; stir and remove from heat
  4. When lukewarm, stir in the capers, cherry tomatoes and olives
  5. Store, covered and refrigerated until ready to use