Zucchini Caponata – Sicilian & DeliciousA lighter twist on the Sicilian classic – fresh zucchini, peppers, onions, olives, and capers in a rich sweet–sour agrodolce sauce. Ready in one pan and perfect hot, warm, or cold. Serve with fish, chicken, meat, or simply with bread to mop up the juices.
A little background:
Caponata is one of Sicily’s most famous vegetable dishes, traditionally made with eggplant. The word caponata is thought to come from the Spanish caponada or Catalan caponada, meaning a chopped vegetable dish, or from the Latin caupona, meaning tavern – where such dishes were often served with bread. Over time, Sicilians have adapted the recipe to whatever vegetables were fresh and available. Zucchini caponata fits perfectly into that tradition.
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INGREDIENTS
Zucchini – round & long, cut into big chunks for texture
Red & green peppers – large pieces
White & red onions – chunky slices
Celery – thick slices
Fresh or tinned tomatoes
Olives & capers
Pine nuts or sunflower seeds
White wine vinegar & sugar (agrodolce)
Tomato purée
Olive oil
Fresh basil
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1 Comment
Caponata is one of Sicily’s classics, but I used zucchini instead of eggplant. Big chunks, one pan, and that sweet–sour agrodolce finish. Would you try this version?