Caponata is a traditional Sicilian eggplant dish that is similar to ratatouille, except it that it’s sweeter and more sour (thanks to vinegar and sugar!). I first tried caponata at Ruth’s kosher restaurant in Florence last summer and I fell in love. Here I made a lighter zucchini version with summer squash, to make the most of it as summer comes to an end!
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Zucchini Caponata
3 tbsp olive oil
1 medium onion, chopped
1 stalk celery, sliced
4 cloves garlic, sliced
1 red pepper, diced
1 yellow squash, diced
1 large zucchini, diced
1 plum tomato, diced
8oz tomato sauce
1/4 cup sliced castelveltrano olives
2 tbsp capers
1/4 cup red wine vinegar
1-2 tbsp sugar
Salt and pepper, to taste
1 tbsp tomato paste
1/3 cup chopped fresh parsley
Method:
Heat the olive oil in a large sauté pans, Add the onions and celery and sauté until translucent. Add the sliced garlic and stir until fragrant. Stir in the red pepper, squash, zucchini, and tomato. Seasoned with salt and sauté until softened. At the tomato sauce, olives, capers, vinegar, sugar, salt and pepper. Stir in the tomato paste and Simmer over low-medium heat for until the vegetables are tender and the sauce has thickened, about 20 minutes. Stir in parsley and serve.
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