No, I haven't given up on Zucchini week. I just got a little busy. Sorry! I received this recipe from my sister. It definitely puts an interesting spin on caponata. All the caponata that I have eaten has been made with eggplant but since zucchini is so prevalent at this time of year, why not try zucchini caponata instead??!
Now wait a minute, don't you go thinking that my sister is someone who actually eats something like caponata. No, absolutely not. She is definitely not a vegetable eater. She was nice enough to send me this recipe that she found while searching through the King Arthur Recipes on their website. She also found the Zucchini Cake recipe which I'll post tomorrow. Thanks to both my sister and my friend V for providing this recipe. I'm definitely going to try them both!
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)
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.
The Creative Cook